Autumn Calabrese loves sweet potatoes, and she and her brother Bobby are hooked on these amazing FIXATE Loaded Sweet Potato Skins!
These sweet potato skins have lean chicken breast (or substitute grilled tofu) and spinach, and they’re a fraction of the calories of regular potato skins. You still get a little melty cheese, crispy bacon, and creamy sour cream or you can substitute vegan cheese, bacon and sour cream.
It’s all about moderation, and this recipe has just the right balance!
Loaded with lean chicken breast and spinach, these sweet potato skins are a fraction of the calories of regular potato skins, but you still get a little melty cheese, crispy bacon, and creamy sour cream.
- 3 medium sweet potatoes
- 2 slices nitrate-free bacon
- 5 oz. raw chicken breast, boneless, skinless, finely chopped
- ½ tsp. sea salt (or Himalayan salt)
- 1 Tbsp. FIXATE Taco Seasoning (see below)
- 3 cups spinach, chopped
- Nonstick olive oil cooking spray
- 6 Tbsp. shredded cheddar cheese
- 6 tsp. reduced-fat (2%) sour cream
- Chopped chives (for garnish; optional)
- FIXATE Taco Seasoning:
- 3 Tbsp. chili powder
- 1 Tbsp. + 1½ tsp. ground cumin
- 2½ tsp. garlic powder
- 2½ tsp. onion powder
- 2½ tsp. ground sweet smoked paprika
- 2½ tsp. ground coriander
- 2 tsp. ground black pepper
Preheat oven to 400º F.
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); enjoy!
Taco Seasoning: Combine chili powder, cumin, garlic powder, onion powder, paprika, coriander, and pepper in a small bowl; mix well.
Store Taco Seasoning in an airtight container.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
NOTE: The FIXATE Taco Seasoning is a free food.