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!
Chipotle Chicken Stuffed Sweet Potato Skins
Ingredients
- 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
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.
Notes
Nutrition
Emily B says
January 26, 2016 at 12:46 amHi Jo, just wanted to say thank you for this recipe. I made it for dinner this evening and it was very very well received!
Delicious 🙂
jo says
January 26, 2016 at 4:23 pmMy pleasure, so glad you like this!
Trish says
April 22, 2015 at 7:19 pmHi! Quick question… I live alone at the moment (roommate had to move home) so I’m looking to cut this recipe in half and have leftovers, how would you suggest I do that since it calls for 2 potatoes? These sound amazing and I cannot wait to make them!
Trish says
April 22, 2015 at 7:20 pmOops, I mean 3 potatoes.
jo says
April 22, 2015 at 9:36 pmI would just use one potato Trish, and one smaller chicken breast, it’ll be plenty for you. 🙂
Vi says
January 14, 2015 at 8:21 amHi there Jo
I just discovered your website and I am loving all the recipes I see. I have a huge challenge! A 2 year old toddler and I find it very hard trying to make yummy meals for him to enjoy. he also has peanuts, soy and egg allergies. What ingredients can I use to substitute eggs? Others like Soy and peanuts and Salmon I just leave out. Tx
jo says
January 14, 2015 at 6:25 pmHi Vi,
Thank you so much. There are many egg substitutes you can use, but it depends on what you’re making. For example if you’re making brownies you can use applesauce instead, if you’re making breads sometimes water would work, or bananas, it just depends on what you’re making.
Candace @ Cabot says
July 18, 2014 at 2:25 pmI am swooning over this one. I cannot wait to try it and share it with our friends on Facebook!
Penny says
June 3, 2014 at 11:21 amCan’t wait to make this! Next Mahj Jong nite at my house…it’s on!
Enjoy the weather…finally;)
jo says
June 3, 2014 at 1:34 pmThanks Penny! 🙂
Crystal | Apples & Sparkle says
June 3, 2014 at 4:48 amThese sound amazing Jo! Your combo is really unique with the chipotle and spinach. I love it! : )
Jeanne says
February 28, 2018 at 4:02 amMade it. Ate it. LOVED it!