Last updated on February 14th, 2018 at 11:12 am
Pretty darn delicious Chipotle Chicken Stuffed Sweet Potato Skins! They’re sweet and spicy, filled with a delicious chicken and spinach filling and oh so cheesy!
I’m not a super bowl fan, I just don’t get football but that won’t stop me from cooking during the super bowl. One of my favorite things to make for the big game day is potato skins. These stuffed sweet potato skins though are out of this world.
These sweet potato skins are stuffed with a chicken and spinach filling that is a bit spicy from the chipotle peppers, so this is where I tell you to use as much as you want, if you like things spicy then go nuts, otherwise I still recommend you use a little bit, like a teaspoon of chopped chipotle peppers, just to give it that kick. I love to use chipotle peppers in Adobo sauce which is what I used here, but these guys are super mean, so make sure you taste before you add a whole chipotle pepper in there. So you’ve got sweet from the sweet potatoes and spicy from the chipotle peppers. Yeah, it’s pretty darn delicious!
Did I mention cheesy?? Oh yeah, baby!
If you love potato skins, try my Pepperoni Pizza Potato Skins!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Leave a comment below and rate this recipe or take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 3 medium sweet potatoes washed
- 1 tbsp olive oil
- 2 chicken breasts I used boneless and skinless
- 1/4 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1/4 cup olive oil
- 1 tbsp lime juice
- 4 cloves garlic minced
- 1 chipotle pepper in adobo sauce chopped
- 1 tsp basil dried
- 1 tsp cumin
- 1 tsp chili powder
- 2 cups spinach frozen, thawed
- 1 cup white cheddar cheese shredded
- 2 tbsp cilantro chopped, for garnish
- 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 the 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 then 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 you can mix it in with the chicken and spinach. 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 add the chipotle sauce to the chicken and spinach and toss.
Remove the 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.
Instead of cooking your own chicken, you could use the breast from a rotisserie chicken instead.
I used yellow sweet potatoes but the orange or the purple ones will work as well.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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