1. Preheat oven to 400 °F. Scrub sweet potatoes, pierce with a fork, and bake on a sheet 45–50 minutes until tender.

2. Combine shredded chicken, buffalo sauce, and melted butter; season with salt and pepper.

3. Split potatoes lengthwise, fluff flesh with a fork, and stuff generously with buffalo chicken.

4. Drizzle with ranch, sprinkle green onions and blue‑cheese crumbles if using. Serve hot.