Katie Austin

Buffalo Chicken & Kale Cheesy Ranch Stuffed Sweet Potatoes

Buffalo Chicken & Kale Cheesy Ranch Stuffed Sweet Potatoes

This recipe is perfect when you’re looking for something packed with flavor and nutrients, but super quick to make!! It literally takes 10 minutes to make and you can easily make this for big groups too!!

*Note: serving size for 2*

2 large sweet potatoes

1 cup ribboned carrots

1.5 cup rotisserie chicken

2 cup chopped kale, stemmed

2/3 cup cheese

2 tbsp ranch

2 tbsp buffalo sauce

1/4 cup green onion

The seasonings: salt and pepper, to taste

The recipe:

Rinse & pat dry sweet potatoes, then microwave on high for approximately 5 minutes or until the sweet potatoes become tender!

While the potatoes cook, prep your kale by chopping and removing stems and slicing the carrot into ribbons. I’ve found the easiest way to make the ribbons is to use a potato peeler actually, it gets the carrots nice and thin!

Shred your rotisserie chicken before adding to the pan!

In a skillet, drizzle in some olive oil and add your kale, carrots, and shredded chicken. Add in your buffalo sauce and season with salt and pepper. Sauté for about 3-4 minutes!

When your sweet potatoes have softened all the way through, remove from the microwave and slice down the middle to create an opening for your toppings.

Generously add your kale, carrot and chicken mixture to the sweet potato and top with cheese. To melt your cheese, you can place the potatoes back into the microwave for about a minute or until melted!

Drizzle on your ranch and garnish with your chopped green onions! Enjoy!! xx