sweet potatoes, chicken breast, olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, spinach, white cheddar, cilantro, Greek yogurt
This version of our potato skins serves up a healthy portion of chicken to fulfill your protein quota (and to fill you up) and uses sweet potatoes to provide more nutrients per bite. Sweet potatoes are vibrant in color and offer more fiber, vitamin A, and potassium (among other nutrients) than regular potatoes. So, if you love potato skins but always feel a little guilty when chowing down on them, here’s your answer.
Besides being healthier than the regular potato alternative, this recipe is incredibly tasty. Serve these up as a perfect healthy snack at your next tailgate or homegate!
3 medium sweet potatoes
¾ pound boneless, skinless chicken breast
¼ cup extra virgin olive oil
2 tablespoons fresh lime juice
2 cloves garlic, minced
3 whole chipotle peppers, minced
1 teaspoon dried oregano
1 teaspoon cumin
2 teaspoons chili powder
Sea salt, to taste
Freshly ground black pepper, to taste
2 cups spinach, wilted
5 ounces sharp white cheddar cheese, grated
Chopped cilantro, for garnish
Greek yogurt, for serving in place of sour cream
Preheat the oven to 350 degrees F.
Wash your sweet potatoes and prick them all over with a fork. Placing them on a baking dish/sheet*, bake for 50–60 minutes, or until fork tender.
Place your chicken in a baking dish, rub with a tablespoon of olive oil, and season with a small dash of salt and pepper. Add the chicken into the oven with the potatoes and cook for 25 minutes.
While the chicken and potatoes are cooking, combine the ¼ cup olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt, and pepper in a medium bowl. Set aside.
Once the chicken is cooked, allow it to cool to the point at which you can shred it with a fork or your fingers. Combine it with the spinach, set it aside, and keep it warm.
When the sweet potatoes are done, cut them in half (the long way) and allow them to cool for 5–10 minutes.
Turn the oven up to 400 degrees F.
Using a sturdy spoon, scrape out the inside of the potatoes, leaving only the skin and a thin casing of potato. Be careful not to scrape out the insides too much. You can tear the skin of the potato, which will make it more difficult for the potato to hold the ingredients later.
Place skins back in a baking dish and brush the insides with the chipotle and herb mixture. Bake for 5–10 minutes or until nice and crisp.
While the skins bake, add the remaining chipotle and herb mix to the spinach and chicken.
Once the skins are done, stuff them with the chicken mixture, top with grated cheese, and bake for another 5–10 minutes or until the cheese has melted and the skins are hot and crisp. Serve with freshly chopped cilantro and Greek yogurt.
As sweet potatoes bake, they release a lot of sugar. To save yourself from a sticky situation when cleaning up, line your baking dish or sheet with parchment paper or aluminum foil before adding the potatoes.