
Tender baked sweet potatoes filled with creamy buffalo chicken and cool ranch — a satisfying, family-friendly weeknight meal that’s simple to make and full of flavor.

This version of stuffed sweet potatoes with buffalo chicken and ranch is one of those recipes that feels like a cozy hug on a plate. I first made it on a busy weeknight when I wanted something hearty, wholesome, and fast enough to get to the table before everyone got hangry. The sweetness and caramelized edges of the baked potato skin pair beautifully with the tang and heat of buffalo hot sauce, while creamy mayonnaise and ranch cool everything down for a well-rounded bite. It quickly became a family favorite — my partner declared it an instant keeper and our teens begged for it again the following week.
What makes this dish special is its balance: tender, fluffy sweet potato flesh contrasted by bright, spicy shredded chicken, and the crunchy celery served on the side gives each bite textural interest. I love that you can control how fiery it is simply by adjusting the hot sauce. It’s adaptable for clean eating too — choose compliant mayonnaise, ranch, and hot sauce for Whole30 or paleo-friendly versions. Whether served for a casual weeknight or plated for guests, these stuffed potatoes feel elevated but remain straightforward to prepare.
In my kitchen this recipe has been a crowd-pleaser at casual dinners and even potlucks — people love the bright buffalo flavor tucked inside the sweet, almost dessert-like potato flesh. When I first served it for a Sunday football afternoon, neighbors asked for the recipe, and several have told me they now rotate it into their weekly menus because it feels indulgent but actually healthier than typical game-day fare.
My favorite part is the contrast between the sweet, tender potato and the tangy, slightly spicy chicken — every bite hits a different flavor note. When I serve this, people often reach for the celery first, then come back for seconds; it’s one of those dishes that feels both comforting and exciting at the same time.
Allow both the stuffed potatoes and shredded filling to cool to room temperature before refrigerating to reduce condensation inside containers. Store the filling and baked potatoes separately in airtight containers for up to 4 days; this preserves texture — the potatoes won’t get soggy and the chicken holds its saucy coating. To reheat, warm the filling in a covered skillet or microwave until just heated through, then split a potato and return to a 350°F oven for 8–10 minutes if you prefer a warmed-through center. Avoid freezing whole stuffed potatoes; instead freeze the shredded buffalo chicken in freezer-safe bags for up to 3 months.
If you want a milder flavor, reduce hot sauce to 3–6 tablespoons and increase mayonnaise to 4 tablespoons for creaminess. For dairy-free or Whole30 needs, use compliant mayonnaise and omit blue cheese; choose a dairy-free ranch alternative or increase the mayo slightly and add a teaspoon of dried dill and parsley to mimic ranch notes. Swap chicken breasts for shredded rotisserie chicken (about 3 cups) to skip the baking step. Vegetarian option: roast chickpeas tossed in buffalo sauce and fill the potatoes with those plus a scoop of mashed white beans for protein and texture.
Serve each stuffed potato with celery sticks and extra ranch on the side for dipping. A simple green salad with a tangy vinaigrette balances the richness, while roasted Brussels sprouts or a crisp slaw add contrast. For parties, cut the potatoes into halves and serve as hearty finger foods on a platter topped with scallions and crumbled blue cheese. Garnish with chopped parsley or cilantro for a fresh pop of color.
This dish marries Southern-style buffalo sauce — born in Buffalo, New York, as the iconic wing sauce — with baked sweet potatoes, a staple in many American households. Combining the two reflects modern comfort cooking trends that blend spicy, tangy sauces with root vegetables for balanced meals. The buffalo flavor evolution from wings to sandwiches, dips, and now stuffed vegetables shows how versatile classic American sauces have become in home cuisine.
In cooler months, serve the potatoes with warm, roasted seasonal vegetables like carrots and parsnips and swap scallions for roasted shallots. In summer, lighten the dish by using grilled chicken and a vinaigrette-style ranch dressing, and top with diced avocado and cherry tomatoes for brightness. Holiday-friendly: top with chopped roasted pecans for crunch and serve with a crisp apple-fennel salad to cut richness.
For efficient meal prep, bake a double batch of sweet potatoes and store in the fridge; they’ll reheat well and be ready for multiple dinners. Make the shredded buffalo chicken in a large batch and portion into 1- to 2-cup containers for quick assembly. Use durable glass containers for reheating in a conventional oven and label with dates. When packing lunches, store sauce separately to keep the potato skin from softening.
These stuffed sweet potatoes with buffalo chicken and ranch are a reliable, flavor-packed option for busy cooks who still want something special on the table. Give the heat a nudge or keep it mild — either way, this recipe adapts happily to your taste and schedule. Enjoy!
If using raw chicken breasts, pound to even thickness for consistent cooking and check temperature with an instant-read thermometer.
Scrub and dry sweet potatoes thoroughly before baking since the skin remains on; this improves texture and flavor.
To shred chicken quickly, use a stand mixer with the paddle attachment on low for 30–45 seconds.
Make the buffalo chicken up to 24 hours ahead and store in the refrigerator to let the flavors meld.
This nourishing stuffed sweet potatoes with buffalo chicken & ranch recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Stuffed Sweet Potatoes with Buffalo Chicken & Ranch recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 400°F and adjust racks so potatoes and the baking dish with chicken will fit. This ensures even heat and proper browning of potato skins.
Rinse sweet potatoes under running water and scrub with a vegetable brush. Pat dry and pierce several times with a fork to release steam during baking.
Trim chicken breasts and pound to even thickness if necessary. Season generously with salt and place in a 9x9-inch baking dish.
Place potatoes directly on the oven rack and the dish with chicken beneath or beside them. Bake 15 minutes, then check chicken with an instant-read thermometer; continue baking until chicken reaches 161°F, then remove and rest 5 minutes. Continue baking potatoes until tender, 20–30 more minutes (up to 40 minutes for large potatoes).
Whisk together mayonnaise, hot sauce, ranch, garlic powder, and salt in a medium bowl until smooth. Adjust seasoning to taste.
Shred the rested chicken using forks, a hand mixer, or stand mixer. Toss shredded chicken with the prepared buffalo sauce and the white/light-green parts of the sliced green onions.
Slice each baked potato lengthwise, press ends toward the center to open, and fill with buffalo chicken. Top with reserved green onion tops, extra ranch, and blue cheese crumbles if using. Serve with celery sticks.
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This recipe looks amazing! Can't wait to try it.
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