Twice Baked Buffalo Chicken Sweet Potatoes Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour, 15 minutes Yield: 4 servings as a main dish, 8 servings as a side dish Ingredients 4 sweet potatoes (9-10 oz each) 1 1/4 cups Monterey Jack cheese, divided 1/2 cup ranch dressing 4 oz blue cheese, divided 1/4 cup Franks Red Hot 2 oz cream cheese, cut into pieces 1 tablespoon butter, melted 2 cups cooked, shredded chicken Sliced green onions Instructions Preheat oven to 400°F. Clean and pierce the potatoes with a fork several times. Bake until soft, about 45 minutes. Let stand until cool enough to handle. Cut the potatoes in half lengthwise and remove the flesh to a bowl, leaving a thin layer around the outside of the potato to keep the shape. Mash the sweet potato flesh. Add in 1/2 cup of the Monterey Jack cheese, the ranch dressing, 2 oz of the blue cheese, the Frank’s red hot, cream cheese and butter. Mix to combine. Stir in the shredded chicken. Add the filling back into the potato skins. Top with the remaining Monterey Jack and blue cheese. Return to the oven until heated through and the cheese is melted, 10-15 minutes. Serve topped with sliced green onions.