Twice Baked Chicken Stuffed Sweet Potatoes
Serving Size: 10
Ground chicken breast with garlic and sweet potato fill these twice baked sweet potatoes.
Recipe by:
Cook Times
Cooking Tools Required
Baking sheet, Cutting board, Food Processor, Forks, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, small spoonIngredients
- 10 each sweet potato medium
- 15 clove garlic minced
- 2 1/2 teaspoon Kosher salt more or less to taste
- 10 tablespoon water
- 5 tablespoon fresh lemon juice to taste
- 5 pound boneless skinless chicken breast baked and shredded
- 10 stalk green onion chopped
Instructions
- Preheat the oven to 400 degrees F (205 degrees C) and line 2 baking sheets with parchment paper. Cook the sweet potatoes for one hour or until fork tender. Season the chicken breasts with salt and pepper and cook for 20-30 minutes or until internal temp reaches 165 degrees.
- Once cool enough to handle, shred the chicken breasts and once the sweet potatoes are cool enough to handle, cut in half and scoop out the flesh, leaving behind a little bit of flesh so the skin stays intact.
- In a food processor, combine the sweet potato, garlic, salt, water, lemon juice, and chicken. Process until mostly smooth.
- Spoon the mixture back into the skins and bake for an additional 15 minutes. Garnish with green onions and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days. Serving Size
One serving equals approximately two stuffed potato halves. More Flavor
Add your choice of herbs and spices. Additional Toppings
Top with cheese, vegan cheese, sour cream, or plain yogurt.
Refrigerate in an airtight container for up to three days. Serving Size
One serving equals approximately two stuffed potato halves. More Flavor
Add your choice of herbs and spices. Additional Toppings
Top with cheese, vegan cheese, sour cream, or plain yogurt.
Reheating Instructions
Heat in 350 degree oven until heated through.
Nutrition
Calories: 466kcal | Carbohydrates: 29g | Protein: 72g | Fat: 7g | Cholesterol: 236mg | Sodium: 487mg | Fiber: 4g | Sugar: 6g | Vitamin A: 18996IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 2mg