Healthy Chipotle Chicken Potato Skins
Reprinted with permission from The Hungry Fan’s Game Day Cookbook (Oxmoor House, 2016).
Yield: 6 servings
3 medium-sized organic sweet potatoes
1/4 cup plus 3 tablespoons extra virgin olive oil, divided
3/4 pound boneless, skinless chicken breasts (about 2 small breasts)
1/2 teaspoon sea salt and 1⁄2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 tablespoon minced chipotles in adobo
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder
2 cups spinach, wilted
5 ounces sharp white cheddar cheese, grated
plain Greek yogurt
chipotle hot sauce, optional
cilantro sprigs, roughly chopped
Heat oven to 350 degrees.
Wash sweet potatoes and prick them all over with a fork. Brush skins with 2 tablespoons olive oil. Place in a Pyrex dish or on a baking sheet and bake for 50 to 60 minutes or until fork-tender.
Place chicken in a baking dish, rub with 1 tablespoon olive oil, and season with a small dash of salt and pepper. Place chicken in oven alongside potatoes and cook for 25 to 30 minutes, until cooked through. Set aside to cool. Meanwhile, combine remaining 1⁄4 cup olive oil, lime juice, garlic, chipotle pepper, oregano, cumin, chili powder, and 1⁄2 teaspoon each salt and pepper in a medium bowl. Set aside.
Once chicken is cool enough to handle, shred it with a fork or your fingers. Then combine it with spinach and keep warm. Cut sweet potatoes in half lengthwise and let cool for 5 to 10 minutes more.
Increase oven temperature to 400 degrees. Using a spoon, scrape out insides of potatoes, leaving only the skin and a 1⁄4-inch layer of potato flesh. (Be careful not to tear the skins.) Return skins to baking dish and brush insides with chipotle and herb mixture. Bake for 5 to 10 minutes or until crisp. Meanwhile, add remaining chipotle and herb mixture to spinach and chicken, tossing to combine.
Once skins are done, stuff them with chicken mixture, top with grated cheese, and bake for another 5 to 10 minutes, until cheese has melted and skins are hot and crisp. Serve topped with Greek yogurt, hot sauce, if desired, and chopped cilantro.
Yield: 6 servings
3 medium-sized organic sweet potatoes
1/4 cup plus 3 tablespoons extra virgin olive oil, divided
3/4 pound boneless, skinless chicken breasts (about 2 small breasts)
1/2 teaspoon sea salt and 1⁄2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 tablespoon minced chipotles in adobo
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder
2 cups spinach, wilted
5 ounces sharp white cheddar cheese, grated
plain Greek yogurt
chipotle hot sauce, optional
cilantro sprigs, roughly chopped
Heat oven to 350 degrees.
Wash sweet potatoes and prick them all over with a fork. Brush skins with 2 tablespoons olive oil. Place in a Pyrex dish or on a baking sheet and bake for 50 to 60 minutes or until fork-tender.
Place chicken in a baking dish, rub with 1 tablespoon olive oil, and season with a small dash of salt and pepper. Place chicken in oven alongside potatoes and cook for 25 to 30 minutes, until cooked through. Set aside to cool. Meanwhile, combine remaining 1⁄4 cup olive oil, lime juice, garlic, chipotle pepper, oregano, cumin, chili powder, and 1⁄2 teaspoon each salt and pepper in a medium bowl. Set aside.
Once chicken is cool enough to handle, shred it with a fork or your fingers. Then combine it with spinach and keep warm. Cut sweet potatoes in half lengthwise and let cool for 5 to 10 minutes more.
Increase oven temperature to 400 degrees. Using a spoon, scrape out insides of potatoes, leaving only the skin and a 1⁄4-inch layer of potato flesh. (Be careful not to tear the skins.) Return skins to baking dish and brush insides with chipotle and herb mixture. Bake for 5 to 10 minutes or until crisp. Meanwhile, add remaining chipotle and herb mixture to spinach and chicken, tossing to combine.
Once skins are done, stuff them with chicken mixture, top with grated cheese, and bake for another 5 to 10 minutes, until cheese has melted and skins are hot and crisp. Serve topped with Greek yogurt, hot sauce, if desired, and chopped cilantro.