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Buffalo Chicken Stuffed Sweet Potato Skins

Buffalo Chicken Stuffed Sweet Potato Skins

These Paleo stuffed sweet potato skins deliver the spicy goodness of buffalo wings in every bite for a fiber and protein-rich meal that satisfies!
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: dinner, Lunch, Main Course
Cuisine: American
Keyword: gluten free, Meal Prep, paleo
Servings: 4 meals
Calories: 560kcal
Author: Meal Prep on Fleek

Ingredients

  • 4 small sweet potatoes
  • 2 ½ cups cooked shredded chicken
  • 2 tablespoon melted grass-fed unsalted butter
  • ¼ cup hot sauce
  • ¼ cup mayonnaise
  • ¼ teaspoon garlic powder
  • ¼ cup chopped green onion
  • 2 celery stalks sliced into sticks
  • 2 medium carrots sliced into sticks
  • ½ cup blue cheese or ranch dressing

Instructions

  • Preheat oven to 375ºF and line a medium baking sheet with parchment paper. Poke holes in sweet potatoes with a fork and rub with olive oil. Place onto the baking sheet and bake for 45 minutes. Cool potatoes at room temperature for at least 15 minutes.
  • Stir together buffalo sauce, melted butter, mayonnaise and garlic powder in a medium mixing bowl. Add chicken and stir well to coat. Slice potatoes in half lengthwise and scoop or flesh using a spoon. Leave some flesh around edges and bottom to prevent tearing. Scoop chicken mixture into each potato half and place it on the baking sheet. Bake 12-15 minutes to heat through.
  • Place 2 sweet potato halves in the large compartment of 4 MPOF teal container. Garnish with green onion. Add celery and carrot sticks to each small compartment and a small cup of blue cheese dressing.

Nutrition

Serving: 1meal | Calories: 560kcal | Carbohydrates: 33.5g | Protein: 30.5g | Fat: 32.8g | Fiber: 5.6g
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