Buffalo Chicken Loaded Sweet Potatoes

gluten-free ⓘ

5 meals

From a reel by Jack Perez — watch the original

Ingredients

• 2 lbs Chicken Breast (907g)
• 5 Medium Sweet Potatoes (~200g each)
• 12 oz Buffalo Sauce (453g)
• 8 oz Fat Free Ranch (227g)
• 1 Packet Ranch Seasoning
• 1 Cup Reduced Fat Mexican Cheese (113g)
• 1/4 Cup Green Onions (20–30g)
• 1/2 Cup 0% Plain Greek Yogurt (120g)
• 3 Tbsp Light Mayo (45g)
• 1.5 Tbsp Vinegar (22g)
• 1/2 tsp Dried Parsley
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 tsp Garlic Powder
• 1/4 tsp Onion Powder

Instructions

1. Combine chicken, buffalo sauce, ranch, and ranch seasoning in a slow cooker. Cook on high for 3–4 hours or on low for 6–8 hours, then shred the chicken.
2. Bake the sweet potatoes at 400°F for 50–60 minutes until they are tender.
3. In a separate bowl, combine the Greek yogurt, light mayo, vinegar, parsley, salt, pepper, garlic powder, and onion powder to make the ranch sauce. Refrigerate until needed.
4. Slice the baked sweet potatoes open and fill them with the shredded buffalo chicken, then sprinkle with cheese.
5. Bake the stuffed potatoes at 350°F for 5–10 minutes until the cheese has melted.
6. Garnish with green onions and the prepared ranch sauce before serving.