Twice Baked Buffalo Chicken Sweet Potatoes Recipes

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.

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.

Steps:

• Preheat the oven to 400 degrees F.
• Rub the potatoes with some olive oil and sprinkle with salt and pepper. Put the potatoes on a foil-lined baking sheet and bake until the insides are soft and the outsides are crisp, 1 hour to 1 hour 30 minutes (the baking time will depend on the size of your potatoes).
• Carefully split the potatoes lengthwise and scoop out the contents into the bowl of a stand mixer (reserve the potato skins on the baking sheet). Add the blue cheese, hot sauce, cream cheese, jalapenos and some salt and pepper to the mixer bowl and mix until combined using the paddle attachment.
• Spoon the mixture into the potato skins, then top with the Cheddar. Bake until the contents are warmed through and the Cheddar is melted, 15 to 20 minutes.
• Drizzle the potatoes with the ranch dressing and top with the chopped chives. Serve warm.