Buffalo Chicken Stuffed Sweet Potatoes

2 large sweet potatoes, baked in skin
2 Tbsp Marie's Blue Cheese Dressing
2 4oz chicken breasts, pan sauteed then boiled in chicken broth
1 cup Fage 0% Greek Yogurt, Plain
6 tsp Franks Hot Sauce
Salt & Pepper to taste

Heat 1 tbsp Olive oil in a pan, salt & pepper chicken to taste, then brown 2 chicken breasts, each side about 4 minutes. Place browned chicken into a simmering pan of low sodium chicken broth (about 2 cups) and boil for 20 minutes to soften and flavor. (reserve chicken broth for another recipe).
Cook sweet potatoes in microwave about 10 minutes for 2 large. Pierce skin several times with a fork to release steam, but otherwise leave skin intact. While chicken boils, cut each potato in half, then scoop out cooked sweet potatoes, leaving enough in the skin to form little boats. Mash the remove potato with 2 tbsp of Marie's blue cheese dressing, cup of fage greek yogurt, and about 6 really good shakes of Frank's Hot Sauce. Add more or less to taste.
Shred or chop chicken after cooking, and place smallest pieces into potato mash mixture. Reserve nicer sliced pieces for topping. Add potato mix back into the 4 sweet potato halves and top with sliced or shredded chicken pieces.

Serving Size: makes 4