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Savory Buffalo Chicken Stuffed Sweet Potato Skins with Easy Ranch Drizzle

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Crispy sweet potato skins filled with creamy, spicy buffalo chicken and topped with a cool ranch drizzle. Perfect for game day, casual dinners, or appetizers.

Ingredients

Scale
  • 4 medium sweet potatoes (6–8 ounces each)
  • 2 cups cooked shredded chicken (rotisserie or leftover baked chicken breast)
  • 1/2 cup buffalo sauce (e.g., Frank’s RedHot, adjust to taste)
  • 4 ounces cream cheese, softened
  • 1 cup shredded sharp cheddar cheese, divided
  • 2 green onions, thinly sliced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder (optional)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • Ranch dressing, for drizzling (homemade or store-bought)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Wash and dry sweet potatoes. Slice each in half lengthwise to create boat-shaped halves.
  3. Brush cut sides of sweet potatoes with olive oil.
  4. Place sweet potato halves cut side down on a baking sheet and bake for 25-30 minutes until skins are firm and flesh is soft.
  5. Remove from oven and carefully scoop out most of the flesh, leaving about 1/4 inch attached to keep skins sturdy.
  6. In a medium bowl, mix scooped sweet potato flesh with cream cheese, buffalo sauce, garlic powder, onion powder, salt, and pepper.
  7. Stir in shredded chicken and half of the cheddar cheese.
  8. Flip sweet potato skins cut side up on the baking sheet and fill each with the buffalo chicken mixture, mounding generously.
  9. Sprinkle remaining cheddar cheese over the tops and add sliced green onions, reserving some for garnish.
  10. Bake for another 15-20 minutes at 400°F (200°C) until cheese melts and filling is heated through.
  11. Remove from oven and let cool for 5 minutes.
  12. Drizzle with ranch dressing before serving.

Notes

Brush the sweet potato skins well with olive oil to ensure crispiness. Leave about 1/4 inch of potato flesh on the skins to keep them sturdy. Adjust buffalo sauce amount to control spice level. Use thicker ranch dressing for better drizzle consistency. Filling can be made a day ahead and baked just before serving. For dairy-free, substitute cream cheese and ranch with dairy-free alternatives. For vegetarian, substitute chicken with shredded jackfruit or roasted cauliflower tossed in buffalo sauce.

Nutrition

Keywords: buffalo chicken, sweet potato skins, stuffed potatoes, ranch drizzle, game day snack, appetizer, spicy chicken, comfort food

Find it online: https://pokirecipes.com/savory-buffalo-chicken-stuffed-sweet-potato-skins-with-easy-ranch-drizzle-recipe/