Stuffed Sweet Potato Skins

Directions

1. 1

   Preheat oven to 425 degrees. Wash the sweet potatoes, cover in oil and salt, and then prick a few times with a fork. Cook for about 45 minutes until tender. Let cool for about 10 minutes.

2. 2

   While the potatoes are cooling, cook the spinach and oil over medium heat until the spinach is wilted. Add in the shredded chicken and desired amount of seasonings. Mix until combined, set aside.

3. 3

   Once the potatoes have cooled slightly, cut in half and scrape the sweet potato out of the skin. Make sure to leave about a 1/2 inch layer of sweet potato attached to the skin.

4. 4

   Brush the insides of the sweet potato skins with olive oil. Cook at 425 degrees for about 5 minutes, until crispy.

5. 5

   Remove the skins from the oven. Add the chicken and spinach mixture and then top with the shredded cheese. Bake for 10 more minutes until the cheese is melted. Top with the green onions and sour cream. Serve and enjoy!