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chipotle chicken stuffed sweet potato skins lined up on a plate
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4.50 from 10 votes

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!
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Appetizer
Cuisine: American
Keyword: stuffed sweet potato skins, sweet potato skins
Servings: 6
Calories: 379kcal


  • 3 medium sweet potatoes washed
  • 1 tablespoon olive oil
  • 2 chicken breasts I used boneless and skinless
  • 1/4 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 1/4 cup olive oil
  • 1 tablespoon lime juice
  • 4 cloves garlic minced
  • 1 chipotle pepper in adobo sauce chopped
  • 1 teaspoon basil dried
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 cups spinach frozen, thawed
  • 1 cup white cheddar cheese shredded
  • 2 tablespoon 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. 
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.


Serving: 1potato skin | Calories: 379kcal | Carbohydrates: 17g | Protein: 21g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 471mg | Potassium: 599mg | Fiber: 3g | Sugar: 3g | Vitamin A: 15870IU | Vitamin C: 6.3mg | Calcium: 379mg | Iron: 2.2mg