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 will give you a "better-for-you" version of this snack.
Ingredients
- 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
Instructions
If using uncooked chicken, season the chicken breasts with your favorite seasoning and bake. Once the chicken is baked, shred by using one fork to hold the chicken. Use 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.
If using uncooked chicken, season the chicken breasts with your favorite seasoning and bake. Once the chicken is baked, shred by using one fork to hold the chicken. Use 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 potatoes and use a fork to poke them a few times. Place the potatoes on a cookie sheet (they tend to leak) and bake the sweet potatoes at 375 degress until the center is soft (approximately 45 minutes).
Once the potatoes are baked. Cut them in half and scoop out 1/2-3/4 of the insides. You need a base to keep the potato upright, but enough room to add the chicken mixture.
Add about 1/2 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 thru.
Add cheese to the top of the sweet potato and bake a few minutes longer to melt the cheese.
Serve to hungry guests!
