Categories: Chicken

Ingredients

• 2 large sweet potatoes
• ⅓ c. non-fat plain Greek yogurt
• 1/4 c. bleu cheese crumbles
• ⅓ c. carrots, finely diced
• 1/4 c. celery, finely diced
• ⅓ c. yellow onion, finely diced
• 1 c. chicken, cooked and cubed
• 1/4 c. buffalo wing sauce
• ⅓ c. reduced fat Mexican blend shredded cheese

Directions

1. Poke sweet potatoes in a few spots with a small knife. Bake at 400 for 45 minutes or until soft. Remove the potatoes from the oven and allow to cool until you can handle them.

2. Meanwhile in a skillet over medium heat, saute the carrots, celery and onions for 8-10 minutes. Add the chicken to the pan and toss with buffalo sauce so everything is well coated. Set aside.

3. Slice the potatoes in half lengthwise and scoop out the flesh, leaving ¼" remaining around the edges so they hold their shape. In a food processor blend the sweet potato flesh, Greek yogurt and bleu cheese until smooth.

4. Fill the potato skins with whipped bleu cheese mixture and using the back of a spoon, create a small divot in the center. Evenly divide the chicken and vegetable mixture among the four halves, filling the divots. Top the halves with a tablespoon of shredded cheese and return to oven. Bake for 10-15 minutes or until the cheese is melted and potatoes are warmed through. Serve immediately.

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