1. Preheat your oven to 400 F (200 C). Wash the sweet potatoes thoroughly and prick them several times with a fork. Place them directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, or until they are very tender when squeezed. The skin should be slightly crisp and the inside soft and yielding.

2. While the sweet potatoes are baking, combine the cottage cheese, buffalo sauce, ranch or blue cheese dressing, milk, garlic powder, and onion powder in a blender or food processor. Blend until completely smooth and creamy. This step is crucial for achieving that silky texture without any cottage cheese lumps.

3. In a large bowl, combine the shredded cooked chicken with the blended buffalo cottage cheese mixture. Stir well until the chicken is thoroughly coated. Season with salt and black pepper to taste.

4. Once the sweet potatoes are cooked, carefully remove them from the oven. Slice each sweet potato lengthwise down the middle, being careful not to cut all the way through. Fluff the inside flesh with a fork.

5. Spoon a generous amount of the buffalo chicken dip mixture into each sweet potato cavity. Top each stuffed sweet potato with about 2 tablespoons of shredded cheddar cheese.

6. Return the stuffed sweet potatoes to the oven for another 5-10 minutes, or until the cheese is melted and bubbly and the buffalo chicken dip is heated through. This also helps to warm the filling and meld the flavors.

7. Garnish with your favorite optional toppings like chopped green onions, crumbled blue cheese, or a drizzle of extra ranch or buffalo sauce. Serve immediately with a side of celery sticks for a classic buffalo experience.