MARSHFIELD, WI (OnFocus) – Savor the sweet and smoky flavors of these crispy potato skins as a game day snack or weeknight meal!
- 3 medium sweet potatoes
- 1 lb. boneless skinless chicken breasts
2 Tbsp. olive oil, plus additional for drizzling
4 cloves garlic, minced
2 chipotle peppers in adobo sauce, chopped
2 tsp. chili powder
1 tsp. onion powder
1 tsp. ground cumin
1 lime, zest of
Salt, to taste
Black pepper, to taste
2 cups baby spinach
¾ cup Kraft shredded cheddar cheese
Nonfat plain Greek yogurt, for garnish
Cilantro, for garnish
- Preheat oven to 425°F. Prick sweet potatoes with a fork and bake until tender, about 50 to 60 minutes. Let cool.
- Meanwhile, place chicken in a baking dish. Add olive oil, garlic, chipotle peppers, chili powder, onion powder, ground cumin, lime zest, salt and black pepper and toss to coat. Bake until chicken is cooked through, about 20 to 25 minutes, adding spinach during the last 5 minutes. Shred chicken using 2 forks or hand mixer.
- Cut sweet potatoes in half lengthwise and remove flesh, leaving about ¼-inch thick potato skins. Place open side up on a baking sheet coated with cooking spray or lined with foil. Brush olive oil on both sides of potato skins and bake for about 10 to 15 minutes, then flip and bake for another 10 to 15 minutes or until crisp. Remove from oven and fill skins with chicken mixture. Top with cheddar cheese and return to oven, baking until cheese is shredded and skins are crisp, about 10 minutes. Garnish with cilantro and Greek yogurt and serve.
Use leftover potato flesh for mashed potatoes or croquettes.
Per Serving: Calories 260, Total Fat 12g (Saturated 4g, Trans 0g), Cholesterol 70mg, Sodium 250mg, Total Carbohydrate 16g (Dietary Fiber 3g, Total Sugars 5g, Includes 0g Added Sugars), Protein 22g, Vitamin D 0%, Calcium 10%, Iron 10%, Potassium 10%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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