These delicious Buffalo Chicken Stuffed Baked Potatoes are filled with shredded chicken, bell peppers, onion, and a spicy dairy-free buffalo sauce! They're the perfect recipe for busy weeknights or meal prep.
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Why You'll Love This Recipe
If you love buffalo wings, this dish has a similar flavor, but it's a complete meal thanks to the addition of potato and vegetables!
I prefer using sweet potatoes with this recipe because their naturally sweet flavor pairs well with the spicy and tangy flavor of the buffalo sauce.
The great thing about stuffed baked potatoes is that they are very easy to prepare and can be customized with additional toppings. Great for game days, meal prep, or weeknight dinners!
They're also great for those with dietary restrictions because it's a dairy-free, gluten-free, Paleo, and Whole30 friendly recipe. (If you use the buffalo sauce I suggest!)
🍴Ingredient Notes
- Sweet Potato - You can also use Russet Potatoes. Use medium or large potatoes, and I prefer ones that are wider so they are easier to stuff.
- Red Bell Peppers - For the filling, I used two small red bell peppers. Feel free to use any color bell pepper with this recipe.
- Sweet Onion - To give this dish a boost of flavor, I added in sweet onion with the peppers. Red onion would also be a great addition!
- Buffalo Sauce - I used Primal Kitchen Dairy-Free Buffalo Sauce, but any buffalo sauce will work.
- Chicken Breast - You can use thinly sliced chicken breast or regular chicken breast for this recipe.
- Avocado Oil - Olive Oil is also a great option!
- Seasoning - To season the chicken I used, paprika, garlic powder, and salt.
Recipe Variations
- Save time by using a precooked rotisserie chicken. I would not add the spices to the chicken, just mix in with the buffalo sauce.
- To make twice baked potatoes, add your favorite dairy-free shredded cheese on top and bake again for about 10 minutes at 350 degrees. (You can also broil on high for a couple of minutes!)
🍴Step by Step Instructions
Step 1: Prepare Potatoes
Start by washing and drying the potatoes. Then place potatoes on a parchment paper lined baking sheet.
Use a fork to poke a few holes into each potato before baking. Bake at 425 degrees for about 40-60 minutes. (Or until soft.)
Step 2: Marinate Chicken Breast
Place the chicken breast in a large bowl with avocado oil, paprika, salt, and garlic powder. Mix together until the chicken is evenly coated.
Step 3: Cook Chicken Breast
Transfer the chicken to a preheated skillet. Cook covered on medium heat for about 5-8 minutes on each side depending on how thick the chicken pieces are.
Step 4: Shred Chicken
Then place the cooked chicken in a bowl. Use two forks or a hand mixer to shred the chicken.
Step 5: Cook Vegetables
Next, add the diced bell pepper and diced onion into a frying pan with a little avocado oil or olive oil. Sauté on medium heat until vegetables are tender.
Step 6: Finish Chicken Filling
Add the shredded chicken and buffalo sauce into the frying pan with the cooked vegetables. Stir well.
Step 7: Assemble Stuffed Potatoes
To assemble the potatoes, cut each sweet potato the long way and carefully pull apart to leave room for the chicken mixture.
Use a serving spoon to stuff each potato. Serve hot with an extra drizzle of buffalo sauce!
Expert Tips
- Poke holes in the potatoes with a fork before baking.
- For this style recipe, I highly recommend washing the skin of the potatoes before baking them.
- I don't bake the potatoes after stuffing them unless I add cheese because it will dry out the chicken.
- Baking the potatoes at a higher temperature will decrease the cooking time. I suggest baking them at 425 degrees.
- You'll know the potatoes are done when you gently press the outside and it feels soft.
Topping Ideas
I usually just add an extra drizzle of buffalo sauce, but you could also serve with fresh avocado, hot sauce, ranch dressing, or blue cheese if you're not dairy-free!
A sprinkle of freshly chopped cilantro is also a great garnish for this dish.
Love healthy recipes like this? Try my Italian Style Stuffed Sweet Potatoes, Buffalo Chicken Stuffed Avocado, or my Whole30 Stuffed Peppers!
How to store leftovers
Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days.
For longer storage, you can also freeze leftover stuffed potatoes in a freezer safe container for up to 3 months!
More Buffalo Chicken Recipes!
After you make these Buffalo Chicken Stuffed Sweet Potatoes, make sure to leave a comment & star rating below!
Recipe Card
Buffalo Chicken Stuffed Baked Potatoes (Dairy-Free)
Equipment
- 1 Baking Sheet
- 1 Frying Pan
Ingredients
- 5-8 Medium Sized Sweet Potatoes You can also use Russet Potatoes.
- 2 Small Red Bell Peppers, Diced
- 1 Sweet Onion, Diced
- ¼ Cup Buffalo Sauce I used Primal Kitchen Dairy-Free Buffalo Sauce.
Chicken
- 1 Pound Chicken Breast
- 1 Tablespoon Avocado Oil Or Olive Oil.
- ½ Teapoon Paprika
- ½ Teaspoon Garlic Powder
- 1 Teaspoon Salt
Instructions
- Start by washing and drying the potatoes. Then set them on a parchment paper lined baking sheet. Use a fork to poke a few holes into each potato before baking. Bake at 425 degrees for about 40-60 minutes. (Or until soft.)
- Place the chicken breast in a mixing bowl with avocado oil, paprika, salt, and garlic powder. Mix together until the chicken is evenly coated.
- Transfer the chicken to a preheated skillet. Cook covered on medium heat for about 5-8 minutes on each side depending on how thick the chicken pieces are.
- Then place the cooked chicken in a bowl. Use two forks or a hand mixer to shred the chicken.
- Next, add the diced bell pepper and diced onion into a frying pan with a little avocado oil or olive oil. Sauté on medium heat until vegetables are tender.
- Add the shredded chicken and buffalo sauce into the frying pan with the cooked vegetables. Stir well.
- To assemble the potatoes, cut each sweet potato the long way and carefully pull apart to leave room for the chicken mixture. Use a serving spoon to stuff each potato. Serve hot with an extra drizzle of buffalo sauce!
Notes
Expert Tips
- Poke holes in the potatoes with a fork before baking.
- For this style recipe, I highly recommend washing the skin of the potatoes before baking them.
- I don't bake the potatoes after stuffing them unless I add cheese because it will dry out the chicken.
- Baking the potatoes at a higher temperature will decrease the cooking time. I suggest baking them at 425 degrees.
- You'll know the potatoes are done when you gently press the outside and it feels soft.
How To Store Leftovers
Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. For longer storage, you can also freeze leftover stuffed potatoes in a freezer safe container for up to 3 months! ** See full post for more information and step by step photos!Nutrition
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