1-Hour Air Fryer Cheesy Buffalo Chicken Stuffed Sweet Potatoes Bliss

You know those nights when you’re staring into the fridge, totally exhausted, and just need something delicious now? That’s how these Air Fryer Cheesy Buffalo Chicken Stuffed Sweet Potatoes were born in my kitchen—a happy accident that turned into my go-to weeknight hero. Crispy, spicy, cheesy, and ready in under an hour? Yes, please! The best part? It’s basically a full meal stuffed inside a sweet potato—minimal cleanup, maximum flavor. Trust me, even my picky kid licks the plate clean when I make these.

Why You’ll Love These Air Fryer Cheesy Buffalo Chicken Stuffed Sweet Potatoes

Listen, I know life gets crazy—that’s exactly why this recipe is my kitchen MVP. It’s the kind of meal that makes you feel like you’ve got your act together, even on those “I-can’t-even” evenings. Here’s why these stuffed sweet potatoes will become your new obsession:

Perfect for Busy Weeknights

Throw those potatoes in the air fryer, mix up the filling while they cook, and boom—dinner’s ready before the kids start asking “what’s to eat?” for the tenth time. No babysitting a skillet, no fancy techniques. Just dump, stuff, and melt. And cleanup? One basket to rinse. I call that a win.

Packed with Flavor

The magic happens when spicy buffalo sauce meets sweet potato—it’s like they were made for each other. Add that melty cheddar blanket on top? Ohhh yes. The first time I made these, my husband took one bite and said, “This tastes like game day… but somehow healthy?” (We’ll let him believe that.)

Ingredients for Air Fryer Cheesy Buffalo Chicken Stuffed Sweet Potatoes

Okay, let’s talk ingredients—because great flavor starts with the right stuff. Here’s what you’ll need to make these bad boys come to life:

• 2 large sweet potatoes (look for ones that fit comfortably in your air fryer basket)
• 1 cup shredded cooked chicken (rotisserie chicken works perfectly here—no shame in shortcuts!)
• 1/4 cup buffalo sauce (use your favorite brand—I’m partial to Frank’s RedHot)
• 1/2 cup shredded cheddar cheese (the sharper, the better in my book)
• 2 tbsp ranch dressing (for that cool drizzle at the end)
• 1 tbsp butter, softened (this helps mellow out the buffalo sauce’s heat)
• 1/2 tsp garlic powder (trust me, it makes all the difference)
• Salt and pepper to taste (don’t skip this—even simple seasonings matter)

See? Nothing fancy, just real ingredients that pack a ton of flavor. Now let’s make some magic!

How to Make Air Fryer Cheesy Buffalo Chicken Stuffed Sweet Potatoes

Alright, let’s get cooking! This is where the magic happens – turning simple ingredients into that crispy, cheesy, buffalo-y goodness. I’ll walk you through each step so you get perfect results every time. Just follow along and you’ll be stuffing sweet potatoes like a pro!

Step 1: Cook the Sweet Potatoes

First things first – give those sweet potatoes a good poke! I use a fork to stab them about 4-5 times all over. This lets steam escape so they don’t explode (yes, that can happen – learned that the hard way!). Pop them right into your air fryer basket at 375°F for 30-35 minutes. You’ll know they’re done when a knife slides in easily – they should be super tender but still hold their shape. Don’t skip the preheating – it makes all the difference for even cooking!

Step 2: Prepare the Buffalo Chicken Filling

While the potatoes are working their magic in the air fryer, let’s make the filling. Grab a bowl and mix together your shredded chicken, buffalo sauce, that tablespoon of butter (it helps balance the heat), garlic powder, salt, and pepper. Pro tip: If you’re using cold chicken from the fridge, pop the mixture in the microwave for 30 seconds to melt the butter and warm it up slightly – makes everything meld together beautifully.

Step 3: Assemble and Melt the Cheese

Careful now – those potatoes will be HOT! I use oven mitts to handle them. Slice them open lengthwise (but not all the way through) and give the insides a little fluff with a fork. Stuff them generously with your buffalo chicken mixture, then pile on that shredded cheddar. Back into the air fryer they go for just 3-4 minutes – just until the cheese is melty and bubbly. Watch closely at this stage – nothing worse than overcooked cheese! A quick drizzle of ranch to finish and boom – dinner is served!

Tips for Success

Okay, let me share my hard-earned kitchen wisdom so your stuffed sweet potatoes turn out perfect every time! First – taste your buffalo chicken mixture before stuffing. Too spicy? Add more butter or a teaspoon of honey. Too mild? Extra hot sauce to the rescue! And here’s my golden rule: always let the sweet potatoes cool just a minute before slicing – they hold their shape better. Oh, and if your cheese isn’t melting fast enough, try covering loosely with foil for the last minute. Works like a charm!

Variations

Listen, I never met a recipe I couldn’t tweak to my mood! Try swapping ranch for blue cheese dressing – it’s killer with buffalo chicken. Feeling fancy? Crumble some actual blue cheese on top before the final melt. For the ultimate indulgence, sprinkle crispy bacon bits over the melted cheese – because everything’s better with bacon, right? Vegetarian? No problem – roasted chickpeas tossed in buffalo sauce make an awesome chicken substitute!

Serving Suggestions

These stuffed sweet potatoes are practically a meal on their own, but I love serving them with crunchy celery sticks and carrot coins for that classic buffalo wing experience. For a lighter option, a simple green salad with ranch dressing ties everything together perfectly. Game day? Add some cold beer and call it a party!

Storage & Reheating

Got leftovers? No problem! These stuffed sweet potatoes keep beautifully in the fridge for up to 3 days—just wrap them tightly in foil. When you’re ready for round two, pop them back in the air fryer at 350°F for 5-6 minutes until piping hot and crispy again. The cheese will get all melty and perfect—almost like fresh made!

Nutritional Information

Okay, let’s talk numbers—because I know some of y’all are curious (I always am!). Here’s the breakdown for one gloriously stuffed sweet potato:

• Calories: 420
• Protein: 24g (that chicken really packs a punch!)
• Carbs: 45g (mostly from the sweet potato—nature’s candy)
• Fiber: 6g (thanks to that sweet potato skin)
• Sugar: 12g (natural sugars from the potato, mostly)
• Fat: 18g (hello, cheese and butter—worth every gram)

Now, here’s the thing—these values are estimates based on my exact ingredients. Your numbers might dance around a bit depending on your buffalo sauce brand, cheese type, or if you go wild with extra toppings (no judgment here!). But overall? Not bad for a meal that tastes this indulgent. The sweet potatoes give you vitamin A for days, and that chicken keeps you full for hours. Win-win!

FAQ

Can I bake these instead of using an air fryer?
Absolutely! Just pop your pierced sweet potatoes on a baking sheet at 400°F for about 45-50 minutes until tender. The filling and cheese step stays the same—just broil for 2-3 minutes at the end instead of air frying. They’ll be slightly less crispy but just as delicious!

How can I make these spicier?
Oh, I like your style! For extra heat, try these tricks: 1) Use a hotter buffalo sauce like “Extra Hot” versions, 2) Add a pinch of cayenne pepper to the chicken mixture, or 3) Mix in some diced jalapeños with the cheese topping. My personal favorite? A drizzle of spicy ranch—just stir some hot sauce into your dressing!

Can I prep these ahead of time?
You bet! Here’s my make-ahead routine: Cook and stuff the potatoes up to the cheese step, then refrigerate for up to 24 hours. When ready, add the cheese and air fry at 375°F for 5-6 minutes to heat through and melt the topping. The potatoes might take an extra minute since they’re cold—just check that the centers are piping hot!

For more recipe inspiration, check out my Pinterest page.

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