Creamy Buffalo Chicken Stuffed Kumera

2 chicken breasts about 640 g
SIDS SALT & PEPPER
4 large or 8 small kumeras
2 spring onions, thinly sliced
Creamy Buffalo Sauce:--
3 tbsp SIDS RASPBERRY HONEY MAYO
½ cup + 1 tbsp Kaitaia Fire
1 tbsp ranch dressing
½ tsp garlic powder
1 tsp SIDS SALT & PEPPER

Preheat oven to 200°C. Wash kumera and prick all over with the tines of a fork. Place on oven rack. Season chicken breasts generously on both sides with SIDS SALT & PEPPER. Place in a baking dish and place in oven.
After 20-25 minutes, or when a thermometer inserted in the thickest part of chicken breasts reaches 72°C, remove chicken from oven. Continue to bake kumera another 20-30 minutes until soft.
While kumeras bake, let chicken cool slightly. Shred chicken, either by hand with two forks or with a stand or hand mixer. In a small bowl, stir together SIDS RASPBERRY HONEY MAYO, SIDS SALT & PEPPER and all sauce ingredients until smooth. Pour over chicken and add ⅔ of spring onions. Stir until well combined.
When kumeras are soft, remove from oven and slice down the middle carefully. Push ends in, using a towel or potholder to protect your hands, to open the kumeras a little. Stuff with buffalo chicken mixture and top with more Buffalo Sauce and garnish with the rest of the spring onions. Sprinkle with blue cheese crumbles if desired (and not on Whole30 or dairy free) and serve with celery sticks (optional).