Twice Baked Buffalo Chicken Sweet Potato

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.]

Ingredients

Method

  1. 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.
  2. 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). 
  3. 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. 
  4. 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.
  5. Remove from the oven, garnish with additional hot sauce and DEVOUR!

Servings: 4