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
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.
I loved it and my family loved it! I used it as a template because of the pandemic circumstances.
I had some of the ingredients (most importantly the sweet potatoes, spinach and chicken) and improvised many of the others b/c wasn’t inclined to go to the market when I could sub in items I had in my fridge and pantry .
It was divine and everyone was very impressed, happy and stuffed.
Mission accomplished!
Hi 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 🙂
My pleasure, so glad you like this!
Hi! 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!
Oops, I mean 3 potatoes.
I would just use one potato Trish, and one smaller chicken breast, it’ll be plenty for you. 🙂
Hi 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
Hi 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.
I am swooning over this one. I cannot wait to try it and share it with our friends on Facebook!
Can’t wait to make this! Next Mahj Jong nite at my house…it’s on!
Enjoy the weather…finally;)
Thanks Penny! 🙂
These sound amazing Jo! Your combo is really unique with the chipotle and spinach. I love it! : )
Made it. Ate it. LOVED it!