Loaded Sweet Potato Skins with Pecans and Chicken

Name: Loaded Sweet Potato Skins with Pecans and Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 Servings
Ingredients: 1.3 pounds boneless skinless chicken breasts; 1.5 cups chicken broth; 2 teaspoons chili powder; 1/2 teaspoon sea salt; 4 small sweet potatoes; 3 slices thick-cut bacon; 4 ounces goat cheese; 1/2 cup raw pecan pieces; 1 tablespoon fresh oregano or parsley; 1/2 teaspoon sea salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
8 Servings
Calories
306 kcal
Course
Main Course
Cuisine
American

Loaded Sweet Potato Skins with Pecans and Chicken

Tyler Espinosa

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Stuff roasted sweet potatoes with chicken and bacon for a clean dinner or side dish for serving guests!

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Ingredients

Servings

For the Slow-Cooked Chicken:

1.3 pounds boneless skinless chicken breasts
1.5 cups chicken broth
2 teaspoons chili powder
1/2 teaspoon sea salt to taste

For the Sweet Potato Skins:

4 small sweet potatoes
3 slices thick-cut bacon cooked, see note*
4 ounces goat cheese
1/2 cup raw pecan pieces
1 tablespoon fresh oregano or parsley chopped
1/2 teaspoon sea salt to taste

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Instructions

Add the ingredients for the shredded chicken to a crock pot or slow cooker. Secure the lid and cook on low for 3 to 4 hours, or until the chicken is cooked through and shreds easily. Transfer chicken to a cutting board and use two forks to shred it. Place shredded chicken in a mixing bowl.
While chicken is cooking, roast the sweet potatoes. Preheat the oven to 400 degrees F. Poke each sweet potato several times with a fork and wrap each potato in foil. Bake for 45 to 60 minutes (depending on the size of the potatoes), until very soft when poked with a fork. Remove potatoes from the oven and allow them to cool.
Add the cooked bacon, bacon drippings, goat cheese, pecans, oregano, and sea salt to the mixing bowl with the chicken. Stir everything until well-combined. Taste the filling mixture for flavor and add more sea salt to taste.
Slice each sweet potato length-wise and scoop out some of the flesh to make room for the shredded chicken filling. (Note: Use the sweet potato flesh for mashed sweet potatoes, or a side dish (or dessert of choice)).
Stuff the sweet potato skins with the chicken filling and serve (Note: you can leave the potato skins in the warm oven until guests arrive and you’re ready to serve).