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Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Wash skin of sweet potatoes, pat dry with paper towel, and place on baking sheet.
Pierce each potato with a fork a few times.
Roast for 50-65 minutes (depending on the size of your potatoes) until the potatoes are soft inside when poked with a fork. You should see caramelization coming out of the skin of the potato.
While potatoes are roasting, make the buffalo chicken. In a medium bowl, add the chicken, Frank’s Red Hot, and the melted butter.
Stir until all pieces are drenched in the sauce.
Remove the potatoes from the oven and set baking sheet on a wire rack or hot pad. Brush with a little melted butter and sprinkle with coarse sea salt if desired.
Using a sharp knife, slit open the potatoes down the middle. Fluff the inner potato with a fork.
Top with buffalo chicken and sprinkle on the blue cheese crumbles and the scallions/green onions.