Skinny Buffalo Chicken Stuffed Sweet Potatoes

Ingredients:

7 medium sweet potatoes, skin on

30 oz chicken breast, skinless and boneless

7 tbsp Skinny Blue Cheese dressing or Ranch dressing

Cilantro or parsley optional - to serve

Buffalo sauce:

2/3 cup Frank's Red Hot Original Sauce

1-1/2 tbsp white vinegar

By Megan Keller

The Woman Today

While sitting in a food planning meeting for this issue of The Woman Today, the team decided I couldn’t “just” make cookies. So, I went to Pinterest, typed in healthy food recipes, closed my eyes and scrolled the pages (“Price is Right” style). And the winner was “Skinny Buffalo Chicken Stuffed Sweet Potatoes.” We all stopped, there was silence. We were all thinking the same thing – this could either be really bad, or delicious.

I will say, I don’t think I have ever eaten a sweet potato so fast in my life. It was that good. This could easily pass as a meal. It’s filling, full of flavor and to be considered “skinny” it seems like it would be very unhealthy. I would suggest making these for a Super Bowl party, they would be so easy to make in bulk.

One tip to consider when you make these: When the sweet potatoes come out of the oven, don’t cut them all the way through (that's what I did at first). Simply slice the middle and then squeeze the ends of the potato together. This makes it more like a boat and easy to stuff. I then garnished the top with diced green onions which added a good additional flavor.

Hope you enjoy these as much as we did!

Skinny Buffalo Chicken Stuffed Sweet Potatoes

These skinny buffalo shredded chicken stuffed sweet potatoes drizzled with light blue cheese sauce are not only extra delicious, but they’re also very easy to make, healthy and less than 320 calories per serving!

1/2 tsp Worcestershire sauce

1/2 tsp garlic powder

4 tbsp unsalted butter

1 tsp cornstarch + 1 tbsp water

Directions:

Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil, place sweet potatoes on it and bake for 30 minutes or until flesh is very tender (test with a knife). Turn off the oven and keep the sweet potatoes inside to keep them warm.

In the meantime, place chicken breasts in a large pot, cover with water and cook on medium-high heat for 30 minutes. Drain and transfer breasts on a cutting board or a plate. When cool enough to handle, shred using two forks or your fingers.

In another large pot (you can use the same one you used for the chicken) over medium heat, combine hot sauce, vinegar, Worcestershire sauce, garlic powder. Add butter and whisk while it's melting.

When butter is incorporated, stir in cornstarch dissolved in 1 tbsp water. Whisk until sauce thickens, about 30 seconds. Turn off the heat and add shredded chicken. Mix thoroughly to cover chicken with sauce.

Take the sweet potatoes out of the oven, cut them in half lengthwise (without cutting them all the way down so that the two parts stay attached together) and stuff them with shredded buffalo chicken.

Drizzle one tablespoon of blue cheese sauce on each sweet potato. Top with fresh herbs if using. Serve immediately. D

The Fur Ball Gala

The annual fundraiser for Animal Allies Humane Society, was held Saturday, Oct. 19, at the Northland Country Club. The event featured live and silent auctions, signature cocktail bar and hors d’oeuvres, gourmet dinner, dancing and live music.

Marine General Bike Drive

Marine General’s Bob Rogers and Sarah Francisco stand by bikes donated to Bob’s Bike Drive.

Duluth Chamber of Commerce 149th Annual Meeting & Dinner Celebration

Kelly O'Toole from Twin Ports Walleye Association presents a $1,000 check for Bob’s Bike Drive to Bob Rogers of Marine General on Wednesday, Nov. 20.

Over 1,200 attendees flocked the Lake Superior Ballroom at the Duluth Entertainment Convention Center on Thursday, Oct. 24, for the Duluth Chamber of Commerce’s 149th Annual Meeting & Dinner Celebration. The night featured networking, introduction of new board members, 2019 award winners and remarks from the new board chair, Matt Baumgartner of Grandma’s Restaurant Corporation. Zean Nielsen, CEO of Cirrus Aircraft provided the keynote address. Save the date for the 150th Annual Dinner on Nov. 5, 2020.