High-Protein Buffalo Chicken Stuffed Sweet Potatoes with Greek Yogurt Ranch

These stuffed sweet potatoes combine smoky baked sweet potatoes with fiery buffalo chicken and protein-rich quinoa for a balanced meal. Topped with cool Greek yogurt ranch and fresh chives, it’s a macro-friendly twist on game-day flavors. Ready in 35 minutes with just 6 core ingredients!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 medium sweet potatoes (scrubbed)
• 2 cups shredded cooked chicken breast
• 1 cup cooked quinoa
• 1/3 cup buffalo hot sauce
• 1/2 cup plain Greek yogurt
• 1 tbsp ranch seasoning mix
• 1/4 cup crumbled blue cheese (optional)
• 2 tbsp chopped chives

Instructions

1. Preheat oven to 400°F. Pierce sweet potatoes with a fork and microwave 8-10 minutes until tender, or bake 45 minutes.
2. In a bowl, mix shredded chicken, quinoa, and buffalo sauce until fully coated.
3. Split cooked sweet potatoes open and fluff insides with a fork.
4. Stuff each potato generously with buffalo chicken mixture.
5. Combine Greek yogurt and ranch seasoning in a small bowl.
6. Drizzle yogurt ranch over stuffed potatoes.
7. Top with blue cheese (if using) and chives.
8. Broil 2-3 minutes until edges are crispy (optional).

Chef's Note

Swap ranch seasoning with 1/2 tsp each garlic powder, onion powder, and dill for a cleaner version.

Make-Ahead Tips

Store stuffed potatoes (without toppings) in airtight containers for 3 days. Reheat at 350°F before serving.

Substitutions

Cottage cheese replaces Greek yogurt, turkey/chickpeas instead of chicken, omit cheese for dairy-free.