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Healthy Buffalo Chicken Sweet Potato Skins Recipe with Greek Yogurt Ranch

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These Healthy Buffalo Chicken Sweet Potato Skins are a lighter, crowd-pleasing twist on classic comfort food, featuring crispy roasted sweet potato skins stuffed with spicy buffalo chicken and topped with a creamy homemade Greek yogurt ranch. Perfect for game day, meal prep, or a wholesome snack everyone will love.

Ingredients

Scale
  • 4 medium sweet potatoes (about 2 lbs), scrubbed clean
  • 2 tablespoons olive oil, for brushing skins
  • Salt and pepper, to taste
  • 2 cups cooked, shredded chicken breast (rotisserie chicken works great)
  • 1/3 cup buffalo hot sauce (such as Frank’s RedHot)
  • 1 tablespoon unsalted butter, melted (optional)
  • 1/2 cup finely shredded part-skim mozzarella cheese
  • 2 green onions, thinly sliced
  • 1 cup plain nonfat Greek yogurt (or whole milk Greek yogurt)
  • 2 tablespoons buttermilk (or milk of choice)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried dill (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • Optional garnishes: chopped fresh chives or parsley, extra sliced green onions, crumbled blue cheese

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Scrub and dry sweet potatoes, prick each a few times with a fork, and place on the baking sheet. Roast for 40-50 minutes, until fork-tender.
  2. Let sweet potatoes cool for 10-15 minutes. Slice each in half lengthwise. Scoop out most of the flesh, leaving about 1/4 inch inside the skins. Reserve scooped flesh for another use.
  3. Increase oven temperature to 425°F (220°C). Place sweet potato skins, cut side up, back on the baking sheet. Brush or spray with olive oil and sprinkle with salt and pepper. Bake for 10-12 minutes, until edges are golden and crisp. Flip halfway for extra crispness if desired.
  4. In a mixing bowl, combine shredded chicken, buffalo sauce, and melted butter (if using). Stir in sliced green onions and shredded mozzarella. Taste and adjust spice level if needed.
  5. Fill each sweet potato skin with the buffalo chicken mixture, pressing gently to mound. Sprinkle with extra cheese if desired.
  6. Return stuffed skins to the oven and bake at 425°F (220°C) for 8-10 minutes, until cheese is melted and filling is hot and bubbling. Broil for 1-2 minutes for extra browning if desired.
  7. While skins bake, whisk together Greek yogurt, buttermilk, lemon juice, dill, parsley, garlic powder, onion powder, salt, and pepper to make the ranch. Adjust seasoning to taste.
  8. Serve hot, drizzled with Greek yogurt ranch or with ranch on the side for dipping. Garnish with chives, parsley, or blue cheese if desired.

Notes

For dairy-free, use unsweetened dairy-free yogurt and skip the cheese. For extra crisp skins, bake a few minutes longer before stuffing. Roast sweet potatoes a day ahead for faster prep. Don’t over-scoop the skins—leave a 1/4-inch border for structure. Adjust ranch seasoning to your taste. Leftovers reheat best in the oven or air fryer.

Nutrition

Keywords: buffalo chicken, sweet potato skins, healthy appetizer, Greek yogurt ranch, gluten-free, game day, meal prep, party snack, comfort food, high protein

Find it online: https://zorbmeal.com/healthy-buffalo-chicken-sweet-potato-skins-recipe-with-greek-yogurt-ranch/