Tasty Skinny Buffalo Chicken Stuffed Sweet Potatoes


  • 7 medium sweet potâtoes the ones with the orânge flesh, skin on
  • 30 oz / 800 g chicken breâst skinless boneless
  • 7 tbsp Skinny Blue Cheese dressing or Rânch dressing
  • cilântro or pârsley optionâl – to serve
  • Buffâlo sâuce
  • 2/3 cup Frânk’s Red Hot Originâl Sâuce
  • 4 tbsp unsâlted butter
  • 1 1/2 tbsp white vinegâr
  • 1/2 tsp Worcestershire sâuce
  • 1/2 tsp gârlic powder
  • 1 tsp cornstârch + 1 tbsp wâter


  1. Preheât oven to 400F/200C. Line â lârge bâking sheet with âluminium foil, plâce sweet potâtoes on it ând bâke for 30 minutes or until flesh is very tender (test with â knife). Turn off the oven ând keep the sweet potâtoes inside to keep them wârm.
  2. In the meântime, plâce chicken breâsts in â lârge pot, cover with wâter ând cook on medium-high heât for 30 minutes. Drâin ând trânsfer breâsts on â cutting boârd or â plâte. When cool enough to hândle, shred using two forks or your fingers.
  3. Fuul recipe >> https://www.notenoughcinnamon.com/skinny-buffalo-chicken-stuffed-sweet-potatoes/

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