Who doesn't love potato skins? They're a classic game day appetizer — greasy, cheesy, and full of yumminess! But what if we told you there's a way to keep all the flavor and fun of potato skins while making them a little healthier?
With just a few simple swaps, these Sweet Potato Skins are a "better-for-you" version of this snack.
Sweet Potato Skins
- 4 large sweet potatoes
- 4 chicken breasts (using pre-cooked shredded chicken will save some time in this recipe)
- Chicken seasoning
- Chopped veggies of your choice (red onions and squash were used in the version pictured, but the choices and combinations here are endless)
- 1 cup shredded cheddar cheese
If using uncooked chicken, season the breasts with your favorite seasoning and bake. Once the chicken is baked, shred it using one fork to hold it and another fork to run in the opposite direction. Put the shredded chicken in a skillet. Cut up other veggies of your choice and add them to the skillet.
Wash the sweet potatoes and poke them a few times with a fork. Place the potatoes on a cookie sheet (they tend to leak) and bake at 375℉ until the center is soft, approximately 45 minutes.
Once the potatoes are baked, cut them in half and scoop out a little more than half of the insides. You need a base to keep the potato upright but enough room to add the chicken mixture.
Add about a half-cup of sweet potato to the chicken mixture. Save the rest for another meal. Mix the chicken, sweet potatoes, and veggies. Scoop on top of your sweet potatoes and bake.
Bake until the chicken mixture is heated through.
Add cheese to the top of the sweet potato and bake a few minutes longer to melt the cheese.
Serve to hungry guests!
