Chipotle Chicken Stuffed Sweet Potato Skins

Pretty darn delicious Chipotle Chicken Stuffed Sweet Potato Skins! They’re sweet and spicy, filled with delicious chicken and spinach filling. The best part? It’s oh so cheesy!

Chipotle Chicken Stuffed Sweet Potato Skins

Now I may not be sitting around the TV, on the edge of my seat in anticipation on Game Day. But that doesn’t meat that I don’t love all the food that comes with it. I do however love to cook for a crowd, especially stuff that’ll get me some fans of my own.

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! Packed full of cheese and tender chicken, they’ll be cheering for more!

What Are Potato Skins?

If you’ve never tried this popular Game Day food, then have I ever got a flavor bomb in store for you! 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, but otherwise I still recommend you use a little bit as it’ll really set this dish off.

Ingredients In Chipotle Chicken Stuffed Sweet Potato Skins

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

• Sweet potatoes – I like to switch things up and use sweet potatoes, also known as yams. But this dish will also work with regular potatoes!
• Chicken – Breast is the cut I used today, thigh will work just as well but may need a bit of a longer cook time.
• Seasoning – Salt and pepper to taste.
• Spices – We’re using cumin, basil, and chili powder today.
• Chipotle – These peppers in adobe sauce chopped up fine. You can usually find these at most grocery stores in the international aisle.
• Garlic – Use as much or little as you like.
• Spinach – I prefer to use frozen and thawed for our Chipotle Chicken Stuffed Sweet Potato Skins.
• Liquids – Just plain old olive oil and fresh lime juice from approximately 1 lime today.
• Cheese – I like to use white cheddar but feel free to use something that melts well that you have on hand.
• Garnish – Our garnish today is chopped cilantro but it’s totally optional if you’re not a fan.

How To Make Chipotle Chicken Stuffed Sweet Potato Skins

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

• Preheat your oven: To 350 F degrees. Prepare a baking sheet in the mean time.
• Prepare your sweet potatoes and chicken: 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. Put the chicken in a baking dish and rub with a tablespoon of olive oil, salt and pepper. Stick 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.
• Combine the filling: Cut the potatoes in half and allow to cool when done. 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 it out. Toss the spinach and shredded chicken together, set aside and keep warm.
• Bake the sweet potatoes again: Turn the oven up to 400 degrees then remove the flesh out of the sweet potato, leaving a medium size layer of flesh inside with the peel. We do this because it will ensure they stand up on its own. Then place these on a baking sheet. Brush the skins with a little of the chipotle sauce and bake for 5-10 minutes so they’re nice and crisp.
• Finish the potato skins: 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 and top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp. Garnish with cilantro and serve!

Other Ingredients You Can Use In Stuffed Sweet Potato Skins

There’s so many spins you can put on this dish! Let’s take a look at some of our options.

Veggies

You can incorporate some of your cooked sweet potato in your stuffing, some chickpeas, salsa, or even broccoli!

Meat

Chili is a great option if you’ve got some left over. You can also use some Pork Carnitas or crispy bacon. This dish is flexible so feel free to have as much fun as you want with it!

Storing Leftover Sweet Potato Skins

Fridge

This recipe will last about 2 – 3 days if stored in an airtight container in the fridge. But if you find the sweet potatoes get a little floppy just crisp them back up in the oven.

Freezer

This recipe will freeze well too. Place your stuffing in and arrange them on a baking sheet before freezing them. Bring them back up to room temperature day of and pop them in the oven with cheese to finish the recipe off. This recipe will last about 2 months or so in the freezer.

Try These Delicious Potato Recipes:

• Sweet Potato Casserole
• Scalloped Sweet Potatoes
• Sweet Potato Turkey Meatballs
• Red Lentil Hummus And Sweet Potato Pizza
• Baked Potato Soup
• Potatoes Au Gratin
• Sausage Potato Fritters
• Italian Parmesan Roasted Potatoes
• Cheesy Bacon Ranch Potatoes

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Chipotle Chicken Stuffed Sweet Potato Skins

5 from 7 votes

Prep: 20 mins

Cook: 1 hr 30 mins

Total: 1 hr 50 mins

Author: Joanna Cismaru

Serves: 6

Print Pin Rate

Pretty darn delicious Chipotle Chicken Stuffed Sweet Potato Skins! They're sweet and spicy, filled with delicious chicken and spinach filling. The best part? It's oh so cheesy!

Ingredients

• 3 medium sweet potatoes washed3 medium sweet potatoes washed
• 1 tbsp olive oil1 tbsp olive oil
• 2 chicken breasts I used boneless and skinless2 chicken breasts I used boneless and skinless
• 1/4 tsp salt or to taste1/4 tsp salt or to taste
• 1/2 tsp pepper or to taste1/2 tsp pepper or to taste
• 1/4 cup olive oil1/4 cup olive oil
• 1 tbsp lime juice1 tbsp lime juice
• 4 cloves garlic minced4 cloves garlic minced
• 1 chipotle pepper in adobo sauce chopped1 chipotle pepper in adobo sauce chopped
• 1 tsp basil dried1 tsp basil dried
• 1 tsp cumin1 tsp cumin
• 1 tsp chili powder1 tsp chili powder
• 2 cups spinach frozen, thawed2 cups spinach frozen, thawed
• 1 cup white cheddar cheese shredded1 cup white cheddar cheese shredded
• 2 tbsp cilantro chopped, for garnish2 tbsp cilantro chopped, for garnish

US Customary – Metric

Instructions

• 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.

Recipe Notes

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. 

This recipe will last about 2 – 3 days if stored in an airtight container in the fridge. But if you find the sweet potatoes get a little floppy just crisp them back up in the oven.

This recipe will freeze well too. Place your stuffing in and arrange them on a baking sheet before freezing them. Bring them back up to room temperature day of and pop them in the oven with cheese to finish the recipe off. This recipe will last about 2 months or so in the freezer.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1potato skinCalories: 379kcal (19%)Carbohydrates: 17g (6%)Protein: 21g (42%)Fat: 25g (38%)Saturated Fat: 10g (63%)Cholesterol: 65mg (22%)Sodium: 471mg (20%)Potassium: 599mg (17%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 15870IU (317%)Vitamin C: 6.3mg (8%)Calcium: 379mg (38%)Iron: 2.2mg (12%)

Course:Appetizer

Cuisine:American

Keyword:stuffed sweet potato skins, sweet potato skins

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