Loaded Sweet Potato Skins

by | May 24, 2019 | Food & Wine

What I love most about this recipe is how quick it comes together. It’s flavorful, packed with protein, and even has ingredients that boost libido! You can keep it simple and skip the prep work making this more of an assembling recipe for a busy weeknight. Or you can smoke the meat all night, drizzle a homemade version of Korean Chili sauce and really pour your time into nailing the flavor combos. You can even substitute Tri Tip for the chicken.

Chicken (store bought rotisserie or your own variation)
6 large Sweet Potatoes
3 large Avocados
Korean Chili Sauce
1 cup Plain Greek Yogurt
Sea Salt
Black Pepper
Avocado Oil or Grapeseed Oil
Hoisin Sauce
Red Pepper Flakes
Black Sesame Seeds
Green Onions (slice and separate green parts from white/pale green)
Pickled Jalapenos

Preheat oven to 350 degrees
Rub potatoes with avocado or grapeseed oil
Wrap potatoes in aluminum foil and bake in oven for approximately 1 hour
Meanwhile shred chicken and place in a bowl
Remove potatoes from oven, allow to cool slightly
Slice potatoes in half and scoop the flesh into a bowl
Lay empty potato skins back onto the baking sheet
Mix inner parts of potatoes with Greek yogurt, sea salt, pepper, and white/pale green parts of green onion and place heaping scoops back into the empty skins
Layer chicken on top of each skin
Drizzle with Korean Chili sauce and optional Hoisin sauce
Bake 5 minutes or until heated through
Top with avocado, black sesame seeds, jalapeños and any additional toppings you desire