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Close up picture of buffalo chicken baked potatoes.

Buffalo Chicken Stuffed Baked Potatoes (Dairy-Free)

Mariah Knight
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.
Mariah Knight
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6 Servings
Calories 298 kcal

Equipment

  • 1 Baking Sheet
  • 1 Frying Pan
  • Parchment Paper

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

Serving: 1ServingCalories: 298kcalCarbohydrates: 45gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 48mgSodium: 892mgPotassium: 1069mgFiber: 7gSugar: 12gVitamin A: 28025IUVitamin C: 59mgCalcium: 75mgIron: 2mg
Keywords buffalo chicken baked potatoes, buffalo chicken stuffed baked potatoes, buffalo chicken stuffed sweet potatoes, whole30 buffalo chicken stuffed sweet potatoes
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