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Loaded Sweet Potato Skins

Loaded with lean chicken breast and spinach, they’re a fraction of the calories of regular potato skins, but you still get a little melty cheese, crispy bacon, and creamy sour cream.
It’s all about moderation, and this recipe has just the right balance!
Prep Time15 mins
Cook Time1 hr 20 mins
Course: Side Dish
Cuisine: American, Mediterranean, Mexican
Keyword: complex carbs, family friendly, healthy, quick, snack, sweet potato, taco
Servings: 6 1 half each
Calories: 150kcal
Author: Autumn Calabrese

Ingredients

  • 3 medium sweet potatoes
  • 2 slices of bacon
  • 150 g raw chicken breast, boneless, skinless, finely chopped
  • 1/2 tsp sea salt (or Himalayan salt)
  • 1 tbsp Taco Seasoning (see below)
  • 3 cups spinach, chopped
  • 1 tbsp olive oil
  • 6 tbsp shredded cheddar cheese
  • 6 tsp reduced-fat sour cream
  • Chopped chives (for garnish; optional)
  • Taco Seasoning:
  • 3 tbsp chilli powder
  • 1 tbsp + 1½ tsp. ground cumin
  • 2 1/2 tsp garlic powder
  • 2 1/2 tsp onion powder
  • 2 1/2 tsp ground sweet smoked paprika
  • 2 1/2 tsp ground coriander
  • 2 tsp ground black pepper

Instructions

  • Preheat oven to 400º F / 200° C.
  • Place sweet potatoes on baking sheet. Bake for 50 to 60 minutes or until fork-tender. Cool until sweet potatoes can be handled.
  • While potatoes are baking, cook bacon in large nonstick skillet over medium heat for 3 to 4 minutes on each side or until crisp. Place on paper towels to drain. Once cooled, crumble bacon. Set aside.
  • Add chicken to same skillet. Season with salt and Taco Seasoning. Cook over medium heat, stirring frequently, for 4 to 5 minutes or until cooked through.
  • Add spinach. Cook, stirring frequently, for 2 to 3 minutes or until fully wilted. Set aside.
  • Slice cooled sweet potatoes in half lengthwise. Scoop out most of flesh with a spoon, leaving about ¼-inch of flesh attached to skin.
  • Place sweet potato halves, skin-side up, on baking sheet. Lightly coat with spray. Bake for 15 minutes or until skins are brown and crisp.
  • Fill each sweet potato half with ¼ cup of chicken mixture. Top evenly with 1 Tbsp. cheese, and bacon. Bake for 5 minutes or until cheese is melted.
  • Garnish each sweet potato half evenly with 1 tsp. sour cream and chives (if desired).
    And enjoy!
  • Taco Seasoning: Combine chilli powder, cumin, garlic powder, onion powder, paprika, coriander, and pepper in a small bowl. Mix well.
  • Store Taco Seasoning in an airtight container for future recipes.

Notes

Source: www.lettersfrombristol.co.uk
of the things I always try to bring awareness in the free groups I run as well as my clients who work with me on a one to one basis, is that, carbs are not the enemy. Especially, complex carbs.
With so many information available online and so many people swearing by this diet or that diet, it becomes difficult to know what's true and what's not. What works and what doesn't.
I don't demonise any food type. I believe there a balanced diet involves everything from eating your veggies and cake. Because let's face it, life is a lot less fun without cake.
Also, what most of us are simply looking for is to get healthier, be able to keep up with our kids and take the stairs without losing our breath half way. Not going to olympics. If going to the Olympics is your jam, then godspeed. I shall be cheering you on from the comfort of my sofa, whilst eating a slice of cake.
Jokes aside, the way our body is designed and the primary source of energy used by our bodies, is carbs.
The beauty about complex carbs, such as sweet potatoes, chickpeas, black beans, oats, lentils or quinoa (just to name a few) is that the way it's processed by our bodies is different from simple carbs.
The main difference between simple and complex carbohydrates is that simple carbohydrates are quickly digested and absorbed by the body whereas complex carbohydrates take time to be digested.
What this means to you, is that you be feel full for longer because complex carbs foods provide a slower and more sustained release of energy.
Sweet potatoes are definitely one of my favourite complex carbs and this recipe is an amazing source of energy, while being tasty and healthy for you.
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