- 4 medium sweet potatoes (same size), washed + patted dry
- 12 oz shredded store-bought rotisserie chicken, white + dark meat
- 1/3 cup buffalo wing sauce (we used The New Primal Noble Made Mild Buffalo)
- 4 TBS crumbled blue cheese (or add 1 TBS light sour cream or Greek yogurt right before serving)
- 2 scallions, thinly sliced
- 4 tsp butter
Pre-heat oven to 425 degrees.
Stab sweet potatoes several times with a small paring knife. Place potatoes in a baking dish and bake for approximately 60 minutes.
During the last 10 minutes of cooking, shred chicken into a smaller baking dish, add 1/4 cup buffalo wing sauce (reserving the rest) and stir to combine. When potatoes are done, remove them from oven and put chicken into oven for 5 minutes to warm.
Carefully split each sweet potato in half with a fork and knife (watch for steam). Mash the inside of each potato with two forks, add 1 tsp butter and season with salt + pepper. Remove chicken from oven, add 1/4 of the chicken to each potato and top each potato with 1 TBS crumbled blue cheese.
Switch oven from bake to a high broil with rack in middle of oven. Place potatoes in oven until blue cheese melts, about 4 minutes.
To plate: put each sweet potato in a bowl and top with scallions, drizzle each with reserved buffalo sauce for those who like it spicier.
Note: if you are solo, you can cook one sweet potato in the microwave – wash, dry + stab several times with a paring knife, wrap in a paper towel, place on a microwave safe plate and microwave for 8 minutes.
Hands-on time: 20 minutes
Total cooking time: 75 minutes
Nutrition per serving: Calories: 420 / Total Fat: 16.5g / Saturated Fat: 6.1g / Trans Fat: 0.2g / Total Carbs: 44.2g / Protein: 22g / Sodium: 1,415.3mg / Dietary Fiber: 6.6g / Sugar: 14.5g