This recipe for stuffed sweet potatoes with buffalo chicken and ranch has been one of my go to quick dinners for busy weeks. I first combined these flavors on a chilly evening when I wanted something comforting yet bright and crunchy. The sweet, starchy potato creates a soft, creamy base that plays off the tangy, spicy buffalo sauce and the cool creaminess of ranch. Every time I serve this the family hovers at the counter while I fill them and the plates come back empty. It is dependable, forgiving, and a delight to customize.

I discovered the balance of these ingredients while adapting a buffalo chicken sandwich into something lighter and more nourishing. Instead of bread I used roasted sweet potato which adds natural sweetness and fiber. The chicken stays juicy because it roasts with the potatoes and rests before shredding. The sauce is simple and made with pantry ingredients that you probably already have on hand. Texturally the dish is a pleasing contrast of soft potato flesh, creamy sauce, and occasional crisp celery or the bright snap of green onion tops.

Ingredients

• Sweet potatoes: Four large sweet potatoes (about 8 to 12 ounces each) give a sturdy vessel and a naturally sweet, creamy interior. Look for potatoes that are similar in size so they cook evenly and choose shorter, plumper potatoes when possible because they are easier to split and stuff.
• Chicken breasts: Two medium boneless skinless chicken breasts (about 6 to 8 ounces each). Using breasts of a similar thickness ensures even cooking. Rotisserie chicken can be substituted (about 3 cups shredded) to speed the process.
• Buffalo style sauce: Three tablespoons mayonnaise, nine tablespoons hot sauce (Frank's Red Hot recommended for classic flavor), one tablespoon ranch dressing, one half teaspoon garlic powder and one half teaspoon salt. These amounts create a creamy, tang forward coating that clings to the shredded chicken.
• Green onions: Two green onions thinly sliced (use the white and light green parts in the filling and reserve the darker green tops for garnish). They add a fresh, oniony bite that brightens the rich filling.
• Optional accoutrements: Additional ranch dressing for drizzling, blue cheese crumbles for sharpness if not avoiding dairy, and celery sticks for a crunchy side that echoes classic buffalo service.

Instructions

Preheat and prep the tubersPreheat your oven to 400 degrees Fahrenheit and adjust racks so there is room for the potatoes and a baking dish with chicken. Rinse each potato under running water and scrub with a vegetable brush to remove debris since you will keep the skins. Pat dry with paper towels then pierce each potato all over with a fork to create vents which helps them cook evenly.Season and start the chickenPlace two boneless skinless breasts on a cutting board and trim any excess fat. If one breast is thicker than the other pound lightly until the thickness is even. Season generously on both sides with salt and place in a 9 by 9 baking dish or similar. Put the potatoes directly on the oven rack and slide the baking dish on a tray on a lower rack so both cook at once. Roast for 15 minutes then check the chicken with an internal thermometer aiming for 161 degrees Fahrenheit before resting.Finish roasting the potatoesAfter the initial 15 minutes leave the potatoes to continue roasting while you monitor the chicken. The potatoes will need an additional 20 to 30 minutes depending on size. Test doneness by inserting a fork into the thickest part; they should feel tender and the skins should be slightly blistered. Very large potatoes may take up to 40 minutes.Make the sauce and shred the chickenWhile the potatoes finish, whisk together three tablespoons mayonnaise, nine tablespoons hot sauce, one tablespoon ranch dressing, one half teaspoon garlic powder and one half teaspoon salt in a medium bowl until smooth. When the chicken reaches temperature remove it and let it rest for five minutes. Shred using two forks, your hands, a hand mixer, or a stand mixer until you have small, uniform pieces.Combine and stuffToss the shredded chicken with the prepared buffalo sauce and fold in the white and light green slices from the two green onions. Split each cooled but still warm potato lengthwise and press the ends to open them. Spoon the buffalo chicken into each cavity, drizzle with extra ranch if desired and sprinkle with the reserved dark green onion tops. Finish with blue cheese crumbles if using and serve with celery sticks for crunch.

Storage Tips

Store leftover stuffed potatoes in airtight containers in the refrigerator for up to four days. If you want to preserve texture separate the filling from the potato: place shredded buffalo chicken in one container and the baked potatoes in another. Reheat the chicken gently in a skillet or microwave to avoid drying then spoon over warmed potato. For freezing, wrap each stuffed potato tightly in plastic wrap and place in a freezer safe bag for up to three months. Thaw overnight in the refrigerator and refresh in a 350 degrees Fahrenheit oven for 10 to 15 minutes.

Ingredient Substitutions

If you prefer to skip cooking chicken breasts you can use about three cups of shredded rotisserie chicken. For a lighter mayonnaise base use Greek yogurt or a dairy free mayo for a similar creaminess. Swap ranch dressing for a dairy free ranch to remove dairy. If you like extra heat add a teaspoon of cayenne to the sauce or reduce the hot sauce for milder flavor. For lower sodium use a low salt hot sauce and reduce the added salt in the sauce mix.

Serving Suggestions

Serve with crisp celery sticks and a small side salad to round out the plate. A tangy coleslaw or quick cucumber salad complements the warm sweet potato. Garnish with extra chopped green onions and a few blue cheese crumbles if including dairy. For a party serve halved small sweet potatoes as handheld bites with a toothpick for an easy buffet item.

Seasonal Adaptations

In autumn add roasted chopped pecans for a toasty crunch or mix in roasted corn and black beans for a southwestern twist. In summer use charred corn and a cilantro forward dressing. During winter you can fold in roasted mushrooms and a pinch of smoked paprika for a deeper flavor profile. The filling is versatile and holds up well to seasonal produce additions.

Meal Prep Tips

Make the filling ahead and store in the refrigerator for up to four days. Bake a batch of sweet potatoes at the start of the week and reheat as needed then fill just before serving to keep the skins intact and the interior tender. Pack components in separate containers for lunches and assemble at work or at home to avoid soggy potatoes. Use meal prep containers with vents for microwave reheating.

This combination of flavors and textures is one of my most requested dishes for casual gatherings and quick weeknight dinners. Try it as written then personalize the heat and garnishes so it becomes a staple in your rotation.