Best Buffalo Chicken Twice Cooked Sweet Potatoes Recipes

BUFFALO CHICKEN TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Wash and dry your potatoes. Rub olive oil on the outside of each and sprinkle with coarse salt. Place potatoes on a baking sheet and bake for 1 hour. Potatoes will be crispy on the outside but soft and fully cooked on the inside. Remove from oven when done.
• Slice each potato in half and scoop out the inside and place in a mixing bowl. You'll still leave some of the inside there to keep your potato skins from falling in.
• In a bowl combine the insides of your potatoes with ranch dressing and Frank's Red Hot Sauce. Use a handheld mixer to whip your potatoes until you have a smooth consistency.
• Now stir in the shredded chicken, chopped spinach, salt, pepper, garlic powder, parsley, and dill.
• Using a spoon fill your potato skins with the buffalo chicken mashed potatoes. Place them on the baking sheet in the oven for 15 minutes.
• Remove from oven. Top with a drizzle of Frank's Red Hot Sauce or ranch dressing. Add sliced green onion if you like.

BUFFALO CHICKEN TWICE-BAKED POTATOES

Steps:

• Wrap each potato with a piece of aluminum foil; place potatoes on a baking sheet.
• Bake at 425° for 1 hour or until potatoes are tender.
• Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Stir together potato pulp, 3/4 cup cheese, 3/4 cup sour cream, and 1 tablespoon hot sauce.
• Spoon potato mixture evenly into shells; sprinkle tops evenly with remaining 1/4 cup cheese. Return potatoes to baking sheet, and bake at 425° for 5 to 10 minutes or until Cheddar cheese is melted.
• Cook chicken according to package directions for stovetop method. Stir in 1/4 cup hot sauce, butter, and chili powder.
• Spoon chicken mixture evenly over tops of baked potatoes. Serve with desired toppings.

BUFFALO CHICKEN TWICE-BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place potatoes on a baking sheet.
• Bake in the preheated oven until tender when pierced with a fork, checking for doneness after 1 hour and then every 15 minutes, 1 1/2 to 2 hours total.
• Heat oil in a large skillet over medium heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
• Cut potatoes in half horizontally. Scoop out potato flesh into a large bowl. Add butter; mix until melted and well-combined. Season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and buffalo sauce; mix well to combine. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.
• Bake in the preheated oven until filling is hot and cheese is melted, about 20 minutes.

BUFFALO CHICKEN TWICE-COOKED SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Prick the potatoes all over with a fork. Place on a plate, put in the microwave and cook until a knife can easily be inserted, flipping halfway through, about 14 minutes.
• Meanwhile, toss the chicken with 1/2 cup of the Buffalo sauce, half the pepper jack cheese and the garlic powder in a medium bowl.
• Cut the potatoes in half lengthwise and scoop out the flesh into a medium bowl, taking care to keep the skins intact (if the potato is too hot, use a clean kitchen towel to hold). Place the skins on the prepared baking sheet.
• Mash the potato flesh with the cream cheese, 1/2 cup of the Buffalo chicken and the remaining 1/4 cup Buffalo-style sauce. Stuff the skins with the mashed sweet potatoes, and then top each skin with the remaining Buffalo chicken. Sprinkle with the remaining cheese and bake until the cheese is melted, about 5 minutes.
• Meanwhile, mix the celery with the cilantro leaves in a small bowl. Top each potato with the celery salad and drizzle with the ranch dressing.