Buffalo Chicken Sweet-Potato Boats

Ingredients

Loaded potatoes

• 4 medium sweet potatoes, about 800 g total
• 2 tsp (9 g) olive oil
• ¼ tsp fine salt
• 400 g cooked skinless shredded chicken breast
• 1 cup (170 g) cooked black beans, drained and rinsed
• ¼ cup (60 g) vinegar-based cayenne hot sauce
• ½ cup (56 g) shredded sharp cheddar

Yogurt ranch finish

• 1 cup (225 g) plain nonfat Greek yogurt
• 1 tbsp (15 g) lemon juice
• 1 tbsp (15 mL) water
• ½ tsp (1.5 g) garlic powder
• ½ tsp (1 g) onion powder
• 1 tbsp (4 g) chopped fresh dill
• 2 scallions (30 g), thinly sliced

Estimated nutrition per serving

510 calories · 48 g protein · 54 g carbs · 11 g fat

Approximate values calculated from generic ingredient weights and divided by the stated servings. Includes every listed topping, sauce, and cooking oil; brands, drained weights, and substitutions change the results. 4 servings; 2 stuffed halves each.

Equipment

Sheet pan, mixing bowls, fork, instant-read thermometer

Allergens and ingredient notes: Milk. Use fully cooked chicken breast; time does not include cooking it from raw. Hot-sauce sodium varies by brand.

Step by step

1. Heat oven to 425°F (220°C). Scrub and dry potatoes, pierce several times with a fork, and rub with oil and salt. Bake on a lined pan 40–50 minutes, until a knife slides easily into the centers.
2. While potatoes bake, mix yogurt, lemon juice, water, garlic powder, onion powder, and dill. Keep refrigerated. Toss the already-cooked chicken and drained beans with the hot sauce.
3. Cut each potato in half lengthwise. Gently fluff the orange flesh with a fork, keeping the skins intact; do not remove the flesh. Divide the chicken-bean mixture over the 8 halves and top evenly with cheddar.
4. Return to the oven for 8–12 minutes, until the filling reaches 165°F (74°C) and cheese melts. If the potatoes browned quickly during the first bake, reduce heat to 400°F (200°C) for this step.
5. Serve 2 halves per person, each with one quarter of the yogurt ranch and scallions. The filling is included in the serving; extra hot sauce is not needed.

The Devotti twist: The sweet potato supplies a naturally sweet contrast to buffalo heat, while black beans add texture and the yogurt ranch cools every bite.

Make ahead and storage

Refrigerate stuffed potatoes and yogurt sauce separately within 2 hours for up to 3 days, or within the cooked chicken’s original storage limit if sooner. Reheat potatoes to 165°F (74°C); add sauce afterward.