Thrice Cooked Sweet Potato Skins with Buffalo Chicken

If you love the taste of Buffalo wings but you want something more substantial here’s your answer, triple baked sweet potato skins stuffed with buffalo shredded chicken then topped with melted mozzarella. It’s super easy if you just use a store bought rotisserie chicken. Your family and guests will love the contrast of the sweet potato with the heat of the chicken – this makes a great game-day snack or just a good way to use left-over chicken.

Servings: 8

Buffalo Sauce

2/3 C Hot Sauce (only use ½ C if you want a mild sauce)

½ C cold unsalted Butter

1½ TBS White Vinegar

¼ tsp Worcestershire Sauce

¼ tsp Cayenne Pepper (optional for a milder sauce)

1/8 tsp Garlic Powder

Salt to taste

Ingredients

Cooking Spray

4 Medium Sweet Potatoes

Olive Oil (for brushing)

Salt & Pepper

1 Rotisserie Chicken (discard skin & shred chicken)

8 oz Shredded Mozzarella

4 oz Sour Cream (optional)

Directions

Preheat oven to 350°F. Coat a rimmed baking sheet with cooking spray. Pierce each sweet potato several times with a fork and bake until soft for about 1 hour. Cool for 15 minutes then slice in half lengthwise. NOTE - you can microwave the potatoes on high for ~ 10 minutes instead of baking them if you prefer. Scoop out the flesh keeping a 1 inch layer of potato. Brush the potato skins with olive oil and season with salt & Pepper.  Bake the potato skins for about 15 minutes or until the skins are crispy.

Place all of the ingredients for the buffalo sauce into a small pot over medium heat.  Bring to a simmer and whisk gently until all ingredients are incorporated. Remove from the heat. 

Discard the skin from the chicken and shred all of the meat into a bowl. Pour the Buffalo sauce over the shredded chicken and stir until all of the chicken is coated.

Fill the twice cooked potato skins with the Buffalo shredded chicken, top with the shredded mozzarella. Place the filled potato skins on a rack in a baking sheet. Place them back in the oven for 15-20 minutes or until the mozzarella is bubbling and has started to brown.  Top each potato with a dollop of sour cream.

  NOTE: This dish can be prepared up to 12 hours in advance.  Keep the stuffed potatoes tightly covered in the refrigerator until it’s time to bake.

To print a copy of this recipe go to Thrice Cooked Sweet Potato Skins with Buffalo Chicken.