Categories: Chicken
Ingredients
- 2 large sweet potatoes
- ⅓ c. non-fat plain Greek yogurt
- 1/4 c. bleu cheese crumbles
- ⅓ c. carrots, finely diced
- 1/4 c. celery, finely diced
- ⅓ c. yellow onion, finely diced
- 1 c. chicken, cooked and cubed
- 1/4 c. buffalo wing sauce
- ⅓ c. reduced fat Mexican blend shredded cheese
Directions
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Poke sweet potatoes in a few spots with a small knife. Bake at 400 for 45 minutes or until soft. Remove the potatoes from the oven and allow to cool until you can handle them.
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Meanwhile in a skillet over medium heat, saute the carrots, celery and onions for 8-10 minutes. Add the chicken to the pan and toss with buffalo sauce so everything is well coated. Set aside.
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Slice the potatoes in half lengthwise and scoop out the flesh, leaving ¼" remaining around the edges so they hold their shape. In a food processor blend the sweet potato flesh, Greek yogurt and bleu cheese until smooth.
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Fill the potato skins with whipped bleu cheese mixture and using the back of a spoon, create a small divot in the center. Evenly divide the chicken and vegetable mixture among the four halves, filling the divots. Top the halves with a tablespoon of shredded cheese and return to oven. Bake for 10-15 minutes or until the cheese is melted and potatoes are warmed through. Serve immediately.