Buffalo Chicken Stuffed Sweet Potatoes
These Buffalo Chicken Stuffed Sweet Potatoes are the perfect sweet and spicy fall comfort food. This dish is SO filling and the sweetness of the potatoes is perfectly matched with the spicy buffalo chicken and cool, creamy blue cheese coleslaw. I love how simple these are to put together (just 6 ingredients!) and they make great leftovers for lunch the next day. I’m always looking for more ways to incorporate more Buffalo chicken into my diet, so these stuffed potatoes are right up my alley. At just 288 calories or 5 WW Points each, this hearty, filling meal will be one you want to make again and again. To view your current WW Points for this recipe and track it in the WW app or site, click here!
Looking for more tasty, lightened up Buffalo chicken recipes? Check out my Buffalo Chicken Dip, Buffalo Chicken Tacos, Cheesy Buffalo Chicken Potato Bake, Buffalo Chicken Soup, Buffalo Chicken Pasta Salad, Buffalo Chicken Pinwheel Wraps, Buffalo Chicken Taquitos, Buffalo Chicken Lasagna Roll-Ups, Buffalo Chicken Quinoa Bake, Buffalo Chicken Enchiladas, Buffalo Cheese Bread, Slow Cooker Buffalo Chicken, Buffalo Chicken Mac & Cheese Muffins, Buffalo Wing Hummus, Buffalo Chicken Pizza and many more in the Buffalo Flavor category of my recipe index!
Buffalo Chicken Stuffed Sweet Potatoes
Ingredients
- 6 6 ounce each raw sweet potatoes, (total of 36 ounces)
- 1 tablespoon canola oil
- 1 lb raw boneless skinless chicken breasts
- 1 cup Buffalo Wing sauce, I used Frank’s Red Hot brand
- 1 ½ cups dry coleslaw cabbage mix
- 4 tablespoons light blue cheese dressing, such as Marzetti light
Instructions
- Line a baking sheet with aluminum foil and place it on the lower rack of your oven (to catch any leaks from the potatoes while baking). Stab each sweet potato with a fork 2-3 times to make some holes. Place the potatoes directly onto the oven rack in the center of the oven (the rack with the baking sheet should be underneath). Set the oven to 400 and allow to come to temperature with the potatoes in the oven. Once the oven is heated to 400, continue to bake the potatoes for an hour.
- About 20-30 minutes before the potatoes are done, bring the oil to medium-high heat in a saute pan. Add the chicken breasts in a single layer and cook for 3 minutes on one side, flip them over and continue to cook 3 more minutes on the other side. Add the buffalo sauce to the pan and wait until it bubbles (should happen almost immediately). Lower the heat to medium-low and cover the pan. Simmer for 15-20 minutes (depending on the thickness of your chicken breasts) until the chicken is fully cooked through.
- Remove the lid from the pan and transfer each chicken breast to a cutting board to shred with two forks. Return each shredded breast to the sauce and stir to combine. Continue to cook on low for another 3-5 minutes until the sauce thickens and soaks into the shredded chicken.
- In a mixing bowl, combine the coleslaw mix and blue cheese dressing until well coated.
- When the sweet potatoes are done, remove from the oven. To serve, slice open a sweet potato and fill with about ½ cup of shredded buffalo chicken. Top with ¼ cup of blue cheese coleslaw and serve.
Notes
7 per stuffed potato (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)