Chipotle Chicken Sweet Potato Skins

{Before I get into today’s post, I just have to take a minute to say that my prayers go out to everyone affected by the senseless tragedy at the Boston Marathon yesterday. I’m so saddened that what should have been a fun and special day was ruined by violence, and my heart breaks for everyone involved.}

 This weekend, I posted a photo on Instagram of a recipe I made and absolutely loved, so I’m really excited to be sharing it with you today! Cameron and I love sweet potatoes and eat them frequently, so when I saw this recipe on Pinterest I was instantly intrigued. While potato skins are typically greasy appetizer, this healthy take on it makes it into a healthful meal. A sweet potato is hollowed out to hold a mixture of shredded chicken, spinach, and white cheddar and it makes for a completely delicious meal. 

{Sidenote: While this recipe is not technically Paleo because of the shredded cheese you could definitely omit it if you like…however, IMO the melted cheese absolutely makes the dish. Cameron and I try to avoid using dairy products in most of the meals we make at home, however, this article provides some great information for why certain types of dairy can be a part of a primal diet. In California, they sell many varieties of raw milk cheese at our local natural foods store, so I used a raw milk sharp white cheddar (and it was really tasty!) but feel free to use whatever kind of cheese you prefer!}
Chipotle Chicken Sweet Potato Skins
Recipe Adapted From: Half Baked Harvest
  • 3 medium sweet potatoes
  • 3/4 pound (about 2 small) boneless skinless chicken breast
  • 1/4 cups olive oil
  • 2 tablespoon fresh lime juice
  • 2 cloves garlic, minced or grated
  • 3 whole chipotle pepper, minced 3-4 tablespoons chipotle pepper sauce
  • (Our grocery store was out of chipotle peppers, so I ended up using some sauce made from chipotle peppers and it worked really well!)
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • salt and pepper
  • 2 (half a 10oz bag) cups spinach
  • 5 ounces sharp white cheddar cheese, grated
  1. Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and pepper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.
  2. In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers (or sauce, if that’s what you’re using), oregano, cumin, chili powder, salt and pepper. Set aside.
  3. Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.
  4. Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish. Brush the skins with with a little of the chipotle sauce mixture and bake for 5-10 minutes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped cilantro and greek yogurt if desired (I chose not to do this). 


This is definitely a meal that I’ll be making again and again! Xoxo

{I’m linking up for Tasty Tuesday today!}