Twice-Baked Buffalo Chicken Sweet Potatoes

Twice-Baked Buffalo Chicken Sweet Potatoes. Now that's a mouth full...
These were so easy to make, and turned out even better than I expected. I served mine with veggies and fat free ranch for dipping.  Enjoy!

 

 

Ingredients & Nutritional Information:

• 1 Medium Sweet Potato

          Calories: 103, Fat: 0.1g, Carbs: 24g, Sugars: 9.6g, Protein: 2.3g

• 4 oz of Boneless Skinless Chicken Breast, Cooked & Shredded

          Calories: 110, Fat: 1.5g, Carbs: 0g, Sugars: 0g, Protein: 24g

• 2 TBS of Buffalo Sauce (Frank's Redhot)

          Calories: 10, Fat: 0g, Carbs: 0g, Sugars: 0g, Protein: 0g

• 2 TBS of Reduced Fat Cream Cheese, Softened

          Calories: 70, Fat: 6g, Carbs: 2g, Sugars: 2g, Protein: 2g

• 2 TBS Reduced Fat Feta Cheese (Substitute: Reduced Fat Bleu Cheese)

          Calories: 30, Fat:1.8g, Carbs: 0.5g, Sugars: 0g, Protein: 3g

• Cooking Spray

Entire Recipe: Calories: 323, Fat: 9.4g, Carbs: 26.5g, Sugars: 11.6g, Protein: 31.3g

*The ingredients can easily be multiplied for more servings.

Directions:

1. Preheat oven to 400 degrees. Spray the potato with cooking spray, and then bake for approximately 45 minutes.
2. While potato is baking, combine shredded chicken, cream cheese, and buffalo sauce.
3. Once potato is tender, remove from the oven and let stand for 10 minutes.
4. Cut the potato in half, and spoon out the flesh leaving a thin layer to keep the potato intact.
5. Combine the potato and buffalo chicken mixture.
6. Spoon the filling back into the potato skins, and top with cheese.
7. Bake for an additional 5-10 minutes, or until cheese melts.
8. Top with sea salt & pepper.