Try These Delicious Loaded Baked Potatoes!

We’re are smack dab in the middle of our 5th Annual Skinny Jeans Transformation Challenge and the ladies are doing great!

One of the reasons is because the food they get to eat this year is actually REALLY good! The whole family is loving this so called “diet” food.

My stick-to-it strategy this year included making sure that the food on the weekends was “fun” yet still fat burning since there is only one splurge day a week.

Well this recipe for Chipotle Chicken Sweet Potato Skins was a HUGE hit so I had to share.

Try them this weekend and see how easy it is to stay on track!

Chipotle Chicken Sweet Potato Skins -2 halves is one serving, makes 3 servings

This recipe is from: halfbakedharvest. com

• 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


1. 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.

2. In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.

3. 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.

4. 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 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.