Paleo BUFFALO Sweet Potato Skins (Dairy Free)

These Paleo Buffalo Sweet Potato Skins are loaded with a tasty buffalo chicken salad mix and topped with a drizzled paleo ranch with fresh squeezed lime. Paleo, Gluten Free, and Dairy Free game day app or healthy weeknight dinner!

With Super Bowl just ONE WEEK away, I’m sharing all of the healthy apps to whip up for the big day! Sweet potato skins have always been a classic favorite of mine so spruced them up with a buffalo twist loaded in a healthier potato.

Ingredients you Need to make these Paleo Buffalo Sweet Potato Skins:

Cooking Tools:

Directions

  1. Wash sweet potatoes thoroughly. Pierce with fork and spray with avocado oil. Bake at 400 for ~45 minutes until tender.
  2. Cut sweet potatoes in half using sharp knife.
  3. Scoop out centers leaving a layer on bottom to cook the skins further. Make sure to save the center sweet potato filling as you will be using later for the stuffing.
  4. Start to prep your chicken by adding 2 chicken breasts to pressure cooker on low for 17 minutes.
  5. Increase oven temperature to 450. Season and cook skins for 10 minutes. Flip skins after time and cook an additional 10. (If you have a thinner potato skin you may not need to cook as long so keep an eye on them as cook time will vary depending on potato size).
  6. When your chicken is finished use immersion blender to shred into pieces. If you do not own an immersion blender you can use two forks pulling in opposite directions to shred chicken.
  7. Once chicken is shredded mix in 1/4 cup buffalo sauce and 2 tbsp avocado mayonnaise.
  8. Mix in sweet potato filling with chicken.
  9. Finely chop ~3-4 celery stalks and mix in with buffalo chicken stuffing.
  10. Once your sweet potato skins are finished, stuff them with the buffalo chicken and bake at 350 for an additional 10 minutes.
  11. Once finished top off with drizzled ranch, 1/2 fresh squeezed lime, and sprinkled cilantro.
  12. Serve & enjoy!

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Paleo Buffalo Chicken Sweet Potato Skins

Paleo BUFFALO Sweet Potato Skins


  • Author: katya

Description

These Paleo Buffalo Sweet Potato Skins are loaded with a tasty buffalo chicken salad mix and topped with a drizzled paleo ranch with fresh squeezed lime. Paleo, Gluten Free, and Dairy Free game day app or healthy weeknight dinner!


Scale

Ingredients


Instructions

  1. Wash sweet potatoes thoroughly. Pierce with fork and spray with avocado oil. Bake at 400 for ~45 minutes until tender. 
  2. Cut sweet potatoes in half using sharp knife. 
  3. Scoop out centers leaving a layer on bottom to cook the skins further. Make sure to save the center sweet potato filling as you will be using later for the stuffing. 
  4. Start to prep your chicken by adding 2 chicken breasts to pressure cooker on low for 17 minutes. 
  5. Increase oven temperature to 450. Season and cook skins for 10 minutes. Flip skins after time and cook an additional 10. (If you have a thinner potato skin you may not need to cook as long so keep an eye on them as cook time will vary depending on potato size). 
  6. When your chicken is finished use immersion blender to shred into pieces. If you do not own an immersion blender you can use two forks pulling in opposite directions to shred chicken. 
  7. Once chicken is shredded mix in 1/4 cup buffalo sauce and 2 tbsp avocado mayonnaise. 
  8. Mix in sweet potato filling with chicken. 
  9. Finely chop ~3-4 celery stalks and mix in with buffalo chicken stuffing. 
  10. Once your sweet potato skins are finished, stuff them with the buffalo chicken and bake at 350 for an additional 10 minutes. 
  11. Once finished top off with drizzled ranch, 1/2 fresh squeezed lime, and sprinkled cilantro. 
  12. Serve & enjoy! 

Hope you enjo

hi, I'm Katya -- former D1 tennis player, certified CorePower Yoga Sculpt teacher, & soon to be IIN Certified Health Coach. Welcome to my page where I share all things wellness, real food recipes, and fitness. Thanks for stopping by and be sure to explore all things recipes, travel, yoga sculpt, wellness hacks, & shop all of my faves!

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