Ingredients
Method
- Preheat oven to 400 degrees F.
- Wash potatoes well and bake for 45 minutes - 1 hour or until soft and a fork can prick through the middle.
- Cut in half and scrape the inside out and set aside.
- Drizzle skins with olive oil and bake for 10 more minutes or until skins are crispy.
- In the meantime, shred cooked chicken breast, chop spinach, and add remaining ingredients. Mix.
- Mix chicken mixture together with sweet potatoes.
- When the skins are done baking, fill each skin with the chicken/sweet potato mixture.
- Top with shredded mozzarella and bake until cheese is melted and bubbly.
Nutrition
Notes
Ingredient Swap: I often use leftover rotisserie chicken here to save time, and it adds a wonderful flavor.
If I don't have fresh spinach, a thawed and well-squeezed block of frozen spinach works perfectly.
Storage Instructions: These stuffed potatoes are best enjoyed fresh, but I've successfully stored leftovers in an airtight container in the fridge for up to 2 days.
Reheat them in the oven to keep the skins crisp.
Make-
Ahead Tip: I like to bake the sweet potatoes a day in advance.
Once they're cool, I scoop and store the flesh separately from the oiled skins.
The next day, I just crisp the skins and assemble everything, cutting the active cooking time in half.
Common Mistake: Don't skip the step of crisping the empty skins.
I learned the hard way that if you fill them while they're still soft, they can become soggy under the weight of the filling.
That extra 10 minutes makes all the difference.
Serving Suggestion: I love to finish these with a bright, fresh element.
A simple side salad with a lemony vinaigrette or a quick drizzle of balsamic glaze right on top cuts through the richness beautifully.
Equipment Note: A sturdy fork is my best friend for shredding the chicken, but if I'm using hot, freshly cooked breasts, I'll sometimes use my stand mixer with the paddle attachment on low for 30 seconds.
It shreds it perfectly.