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Chipotle Chicken Sweet Potato Skins

DebPC

Legacy Member
Staff member
Apr 14, 2004
3,006
399
potato skins.jpg

Healthy Chipotle Chicken Sweet Potato Skins

Ingredients
3 medium sweet potatoes
3/4 pound (about 2 small) boneless skinless chicken breast
1/4 cups olive oil
2 tablespoon fresh lime juice
2 cloves garlic, minced or grated
3 whole chipotle pepper, minced
1 teaspoon dried oregano
1 teaspoon cumin
2 teaspoons chili powder
salt and pepper
2 (half a 10oz bag) cups spinach
5 ounces sharp white cheddar cheese, grated
chopped cilantro, for garnish
greek yogurt, for serving


Instructions
Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place your 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 25 minutes. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.
In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.
Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.
Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish. 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 mix the spinach, chicken and chipotle sauce together. Remove 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 and Greek yogurt if desired.

recipe from http://www.halfbakedharvest.com/healthy-chipotle-chicken-sweet-potato-skins/
 

BethCooks4U

Legend Member
Gold Member
Jan 21, 2005
13,007
42
I would shorten the first part of this recipe:

Prick the sweet potatoes with the hold and slice and place on small bar pan. Microwave 5 minutes, turn the potatoes over and microwave 5 more minutes until soft. Place chicken in DCB or RCB and microwave 10 - 12 minutes, lid on. Remove from microwave and chop (shred) with Salad Choppers. The rest of the recipe could be made in the RockCrock I bet.
 

Roadtripray

Member
Silver Member
Oct 15, 2013
62
10
Beth,

I'm sorry for being thick headed, but I'm not sure I understand this first part:

Prick the sweet potatoes with the hold and slice and place on small bar pan.

Are you saying to slice the sweet potatoes in half lengthwise and microwave the halves in the bar pan?

Thanks,
Ray
(newbie)
 
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