Stuffed Sweet Potatoes

Can we talk about love ❤️❤️

Buffalo chicken stuffed sweet potato. Oh my goodness. Get in my mouth, now 🤤🤤

27p/31c/3f – I could eat this all day, every day. What would you eat if you could have it anytime, and as often as you wanted?

Find this and other macro friendly recipes in our FB group: Food | Fitness | Fun

Start by poking a few holes into your sweet potato, and wrap it in foil. Place it in your oven at 425*, for roughly 45 minutes, depending on your oven.

While your potato is baking, cook your chicken. I like to sprinkle salt and pepper on a raw breast, and cook it enough to where I can shred it easily.

 

Remove it from the heat, and begin to shred. While shredding, add your buffalo sauce and a few sprays of I Cant Believe Its Not Butter to the pan.

 

Place your shredded chicken back in the pan/sauce and cook til its well done. If you want to add cheese to yours, you can add some of it now, and some on top at the end. I like to use shredded Colby/Monterrey Jack

 

Your potato is done once you can poke a toothpick all the way through, easily. Cut the potato in half and squeeze the ends to open it up some.
 
Place your chicken in side the potato, and top with any other cheese or extra sauce.  In this photo, I diced up some laughing cow wedges and threw them on top, along with a little extra buffalo sauce <3
 



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