Buffalo Chicken Twice-Cooked Sweet Potatoes

 Courtesy of Gabriela Rodiles. Rob does not care for sweet potatoes, so sub in russet potatoes. Subsequently, added some hot milk to potatoes; as russets are drier than the sweet potato. This is classic Buffalo chicken stuffed inside potatoes then topped with cheese, chopped fresh parsley and drizzle of Ranch dressing and Frank's Hot Sauce. Serve with a large green salad and dinner is done...

Ingredients:

• 2 medium sweet potatoes (as mentioned I sub to russets)
• 2 cups cubed chicken (about 1 breast, 10 ounces)
• 1/4 cup Frank's Buffalo Hot Sauce, plus extra for drizzling
• 1 cup pepper jack cheese, shredded, about 1 cup
• 1/4 teaspoon garlic powder
• 4 ounces herb chevre
• about 1/3 cup hot milk, enough to make russets creamy
• 2 tablespoons chopped, fresh parsley
• 2 tablespoons Ranch dressing

Directions:

To bake the russet potatoes:

Preheat oven to 450-degrees. 

Dissolve 1/2 tablespoon salt in a medium bowl filled with cold water.

Prick the potatoes with for in 6 places and toss in the salted water.

Place potatoes on an oven rack that is on top of a rimmed baking sheet.

Bake until centers are 205-degrees, about 1 hour.

To bake the chicken:

I  bought 2 boneless, skinless chicken breasts. Leftovers are always a good thing...

Brine the breast in enough cold water to submerge, plus 1 tablespoon salt. Place in refrigerator for 30 minutes.

Preheat oven to 425-degrees.

Drain water and pat the chicken dry. 

Place on foiled lined baking sheet and drizzle with olive oil and add salt and pepper to taste.

Bake until internal temperature is 165-degrees, about 15 minutes.

Cool chicken slightly and then cube.

Putting it all together:

To the cubed chicken, add 2 tablespoons Frank's Hot Sauce, 1/2 cup pepper jack and the garlic powder.

Set aside.

Cut the potatoes in half lenghwise and scoop out the flesh in a medium bowl, taking care to keep the skins intact. Use a kitchen towel to handle the hot potatoes.

Place the skins on a baking sheet.

Mash the potato flesh with the cherve and add enough hot milk to be of creamy consistancy. Add 2 tablespoons of Frank's Hot Sauce.

Add about 1/2 cup of prepared chicken to the mashed potatoes. Adjust salt and pepper.

Stuff the potato skins with the mashed potato mixture.

Top with more chicken, remainder of pepper jack and bake until potatoes are hot and cheese is melted.

Drizzle with Ranch dressing, Frank's Hot Sauce and sprinkle with chopped parsley.