The easiest way to "bake" a potato (sweet or white) is actually not in the oven. Rather, it's in the lazy chef's favorite appliance...the slow cooker. I mean, it's not like baking a potato in the oven is all that taxing of a project...but I basically just look for any excuse I can to use my slow cooker and the consistency comes out perfectly every single time. According to Pinterest, all you need to be a great cook is a slow cooker. I whole heartedly support and abide by this rule.
This twice baked buff chick dime piece of a meal makes me feel all the feels. It makes me want to cry sweet, sweet tears of joy. I hope you get as emotional about it as I do...now go forth, my children!
[Note: the shredded chicken element of this recipe is also a crockpot recipe, so I recommend making the chicken a day ahead of time. If making it all on the same day, use the crock pot for the chicken, and just bake your potatoes in the oven.]
- 4 sweet potatoes
- 1 batch of the Easiest Shredded Buffalo Chicken Ever
- 1 1/2 cups of shredded cheddar cheese
- 2 tsp sea salt
- 1 tbsp garlic powder
- Frank's hot sauce to garnish
- Rinse and dry the sweet potatoes then poke a few holes throughout. Wrap them up in foil and place them in your slow cooker. Cook on LOW for 8 hours or HIGH for 4 hours.
- When the potatoes are done, preheat the oven to 400. Cut off the top 1/4 of each potato, length-wise, and scoop out the flesh. Make sure you leave in a small layer of potato around the skin so that the shells retain their shapes (if you take out too much, they'll fold).
- Place the carved out sweet potato flesh in a mixing bowl and add about 2 cups of the shredded buffalo chicken. Add the salt, garlic powder and 1/2 cup of cheese and mash up/mix together.
- Load the potato shells with the chicken/potato/cheese mixture and then top each off with an addition 1/4 cup of shredded cheese. Arrange the loaded potatoes on a baking sheet and place in the oven for 15 minutes.
- Remove from the oven, garnish with additional hot sauce and DEVOUR!