I remember my mum used to make us loaded potato skins with ham and cheddar cheese as a treat when we were little. There is something so comforting about mashed potato with all the ingredients mixed in! Now that the colder weather is starting to creep in, I decided to recreate that comforting dish with a ‘Food Medic’ twist to it.
As a self-confessed Mexican foodie, I loaded my sweet potato skins with Mexican marinated chicken, peppers and jalapenos! You can however swap the chicken for minced steak mince or kidney beans. The loaded skins are best served with a dollop of thick Greek yogurt, instead of a calorie laden topping such as sour cream!
Servings: 2 servings
Macros: Calories 425 kcal, Protein 36.5g, Carbs 43.3g, Fat 11.3g
- 1 large or 2 small sweet potatoes
- 1 tbsp Coconut oil, melted
- 2 chicken breasts, cut into small bite-sized pieces
- ½ cup of sweet peppers, finely chopped
- ½ small red onion, finely chopped
- Juice ½ Lime
- 1 tsp chilli flakes
- 1 tsp chilli or cayenne pepper
- Jalapeño peppers (optional)
- ½ cup of Total 0% Greek Yogurt
- Marinate the chicken over night or for at least an hour in a sandwich bag with the lime juice, chilli flakes and chilli pepper.
- Preheat the oven to 180°c (355F).
- Cut the sweet potatoes in half and place face down on a lined baking tray. Coat with the melted coconut oil. Bake for 45-60minutes depending on the size of the potatoes. The flesh should be soft. Remove from the oven and allow cool for 30 minutes.
TEG Tip: If you don’t have time to oven cook the sweet potatoes, you can microwave them in a tupperware container for 10-15 minutes.
- While the potatoes are cooling, fry the pieces of chicken breast and the juices from the bag on a hot pan greased with 1 tsp of coconut oil.
- Add the onion, sweet peppers and jalapeno’s to the pan. Remove the pan from the heat when the chicken is cooked right through.
- Once the potatoes are cool, scoop out the flesh of the sweet potato, leaving a layer above the skin. Place ½ of the flesh into a bowl and put the other ½ to one side.
- Mash the sweet potato and stir in the chicken and pepper mix from the pan.
- Refill the sweet potato skins with the mash and place back in the oven, or under the grill, for 5-10 minutes.
- Once cooked, top your loaded sweet potato skins with thick Greek yogurt or quark and serve with a fresh side salad.