Description

A kid-friendly, high-protein meal where children help assemble stuffed sweet potatoes with a creamy buffalo chicken filling, making it a fun and interactive weeknight dinner.

Ingredients

Scale

4 medium sweet potatoes (approx. 600g total)
2 cups shredded chicken (rotisserie or canned, rinsed and drained)
½ cup buffalo sauce (e.g., Frank’s RedHot)
2 tablespoons cream cheese or Greek yogurt
1 cup shredded Monterey Jack or Cheddar cheese
2 stalks celery, diced
3 green onions, sliced
½ cup blue cheese dressing or ranch dressing

Instructions

Preheat oven to 375°F (190°C).
Wash and dry sweet potatoes. Poke 6-8 holes in each with a fork.
Microwave potatoes on high for 5-6 minutes, flipping halfway, until soft but holding shape. Alternatively, bake at 400°F for 45-60 minutes. Let cool for 5 minutes.
Cut potatoes in half lengthwise. Scoop out most of the flesh, leaving a ¼-inch border. Mash the scooped flesh in a large bowl.
Add shredded chicken and a mixture of buffalo sauce and cream cheese/Greek yogurt to the mashed potatoes. Toss to combine.
Spoon the chicken mixture back into the potato skins, mounding slightly. Top generously with shredded cheese.
Bake for 15-20 minutes until cheese is bubbly and golden. Optional: Broil for 2 minutes for crispiness.
Let rest for 2-3 minutes. Garnish with diced celery, green onions, and blue cheese dressing or ranch. Serve immediately.

Notes

Always poke holes in sweet potatoes to prevent bursting. For extra protein, swap half the cream cheese for Greek yogurt. These do not freeze well after baking; freeze the filling separately if meal prepping. Adjust spice levels by using mild buffalo sauce or adding butter.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 2 halves per serving
Calories: 450
Sodium: 850
Fat: 18
Carbohydrates: 40
Fiber: 6
Protein: 32

Keywords: high protein, buffalo chicken, stuffed sweet potatoes, kid-friendly recipes, weeknight dinner, meal prep, gluten-free, family cooking