Preparation Steps

• Preheat the oven to 400°F (204°C). Pierce each sweet potato a few times with a fork, place them on a foil-lined baking sheet and roast until tender when pierced, about 45–55 minutes depending on size.
• While the potatoes roast, toss the shredded chicken with the buffalo sauce in a bowl until evenly coated. Set aside to let the flavors marry; if you prefer a warmer filling, heat the sauced chicken briefly in a skillet over medium heat for 2–3 minutes then remove from heat.
• When the potatoes are done, transfer them to a cutting board and let cool for about 8–10 minutes so they’re easier to handle. Reduce oven temperature to 375°F (190°C).
• Cut each potato lengthwise and scoop the flesh into a bowl, leaving a thin 1/4-inch shell. Add the butter, softened cream cheese, Greek yogurt, garlic powder, smoked paprika, and half of the cheddar. Mash and fold everything together until smooth-ish but still a touch rustic; season with salt and pepper to taste.
• Stir the buffalo-coated chicken into the mashed sweet potato mixture until combined. Spoon the filling back into the reserved skins, dividing it evenly among the four halves (you should have 8 halves). Sprinkle the remaining cheddar over the top.
• Place the filled skins back on the baking sheet and bake at 375°F (190°C) until heated through and the cheese is melted, about 10–12 minutes. For a golden top, switch to broil for 1–2 minutes—watch closely so it doesn’t burn.
• Remove from the oven and garnish with blue cheese crumbles and sliced scallions. Serve hot with extra buffalo sauce or ranch on the side for drizzling.