Chipotle Chicken Stuffed Sweet Potato Skins

Chipotle Chicken Stuffed Sweet Potato Skins could be just the gluten free and primal recipe you've been looking for. This recipe serves 6 and costs $1.84 per serving. This main course has 321 calories, 24g of protein, and 18g of fat per serving. A mixture of chicken breasts, white cheddar cheese, dried basil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 1559 people were impressed by this recipe. From preparation to the plate, this recipe takes around 1 hour and 50 minutes. It is brought to you by Jo Cooks. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is outstanding. If you like this recipe, take a look at these similar recipes: Healthy Chipotle Chicken Sweet Potato Skins, Stuffed Sweet Potato Skins, and Ultimate Chili-Stuffed Sweet Potato Skins.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 F degrees.Prick sweet potatoes with a fork all around. Place the sweet potatoes on a baking sheet and bake for about an hour 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 30 minutes or until cooked through. 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.In a medium size bowl combine the olive oil, lime juice, garlic, chopped chipotle pepper, basil, cumin, chili powder, salt and pepper. Set aside.If there is liquid in the spinach, make sure you squeeze out all the excess liquid. Toss the spinach and shredded chicken together, set aside and keep warm.Turn the oven up to 400 degrees. Remove the flesh out of the sweet potato, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own and place in a baking dish. You can use the flesh for another use or to make mashed sweet potatoes. Brush the skins with with a little of the chipotle sauce 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.

 

Step by step:

1. Preheat oven to 350 F degrees.Prick sweet potatoes with a fork all around.

2. Place the sweet potatoes on a baking sheet and bake for about an hour or until fork tender.

3. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and pepper.

4. Place in the oven with the potatoes and bake for 30 minutes or until cooked through. 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.In a medium size bowl combine the olive oil, lime juice, garlic, chopped chipotle pepper, basil, cumin, chili powder, salt and pepper. Set aside.If there is liquid in the spinach, make sure you squeeze out all the excess liquid. Toss the spinach and shredded chicken together, set aside and keep warm.Turn the oven up to 400 degrees.

5. Remove the flesh out of the sweet potato, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own and place in a baking dish. You can use the flesh for another use or to make mashed sweet potatoes.

6. Brush the skins with with a little of the chipotle sauce and bake for 5-10 minutes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together.

7. 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.

8. Serve with fresh chopped cilantro.

Nutrition Information:

covered percent of daily need