Buffalo Chicken Stuffed Sweet Potatoes with Blue Cheese Drizzle

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Scrub 2 large sweet potatoes under running water. Pat dry with paper towels and pierce several times with a fork. Rub with 1/2 tbsp olive oil and place on the baking sheet.

Bake sweet potatoes for 45-55 minutes until fork-tender, turning halfway through cooking time.

While potatoes are baking, dice 12 oz chicken breasts into 1/2-inch cubes. Season with 1 tsp garlic powder, 1 tsp smoked paprika, and 1/4 tsp black pepper.

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes until golden brown and cooked through (internal temperature 165°F). Transfer to a bowl.

Finely dice 2 celery stalks, 1 medium carrot, and 1/4 cup red onion.

In the same skillet, add 1/2 tbsp olive oil and sauté the diced vegetables for 4-5 minutes until softened.

Return the cooked chicken to the skillet. Add 1/3 cup buffalo sauce and 1 tsp honey, stirring to coat everything evenly. Reduce heat to low and simmer for 2-3 minutes. Remove from heat.

For the blue cheese drizzle, combine 1/4 cup Greek yogurt, 1/4 cup blue cheese crumbles, 2 tbsp buttermilk, and 1 tsp lemon juice in a food processor or blender. Pulse until mostly smooth with some blue cheese chunks remaining. Season with 1/4 tsp black pepper.

Thinly slice 2 green onions and finely chop 2 tbsp chives.

When sweet potatoes are done, remove from oven and let cool for 5 minutes. Slice each potato lengthwise and gently push ends toward center to open them up.

Divide the buffalo chicken mixture evenly between the two sweet potatoes, stuffing them generously.

Drizzle the blue cheese sauce over the stuffed potatoes.

Garnish with sliced green onions and chopped chives before serving.