stuffed sweet potato skins

On Sunday, Dave and I went to a second baby shower for Tram. She’s having twins after all, so she should have a minimum of two showers! This was a couples shower that her best friends threw for her. It was at the home of Chef Michael Cairns and his wife, Dar. Michael is the Executive Chef at the Montelucia Resort and Spa.

So yes, naturally the food was outstanding! As was the decor, the company, and the relaxed casual vibe on an absolutely perfect and beautiful Sunday afternoon.

Everything was delicious but the two standouts for me were a delicious and ultra-creative quinoa bar that we started with. And a pureed sweet potato side dish that Chef Michael served.

After eating that addicting sweet potato dish, I was craving sweet potatoes on Monday and I could not shake it. That is how this recipe was born… out of a craving. As we all know, pregnant women are not the only people who get them!

Connor and I thought the heat from the chipotle peppers were perfect. Dave thought it was a bit much. If you’re heat-sensitive, cut the amount of chipotle in half. Or start with half as much, taste, and then decide if you want to add more.

Chipotle-Chicken Stuffed Sweet Potato Skins

3 medium sweet potatoes
1/4 cup olive oil
2 tablespoons fresh lime juice
1 large garlic clove, peeled and minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chipotle chili powder
3 chipotle peppers in adobo sauce, minced
Salt and freshly ground pepper
2 cups fresh baby spinach leaves
2 cups shredded rotisserie chicken
1 cup grated sharp cheddar cheese
Greek yogurt, for garnish
Fresh chopped cilantro, for garnish

Preheat oven to 350 degrees. Line a baking sheet with foil. Wash and dry sweet potatoes. Pierce them all over with a paring knife and place them on a baking sheet. Place in preheated oven for about 1 hour to 90 minutes, or until tender throughout.

When done, slice in half and let cool for about 10 minutes. Scoop out the centers, leaving a thin layer around the edges. Just make enough room to stuff them. Reserve the scooped-out flesh for another recipe.

In a medium bowl whisk together the olive oil, lime juice, garlic, oregano, cumin, chili powder, and chipotle peppers in adobo sauce. Taste and season with salt and pepper.

Use a pastry brush to baste the insides of the skins with a little of the chipotle sauce and then bake for an additional 10 minutes until crisp.

While the potatoes bake, heat 1 tablespoon of the chipotle sauce, and then add the spinach over medium heat until wilted.

Once wilted, remove the spinach from the heat and add the shredded chicken and the remaining chipotle sauce, stir to combine.

Remove the skins from the oven and stuff them with the chicken-spinach filling.

Top each skin with shredded cheddar, and return the skins back to the oven until the cheese is melted about 6 minutes.

Place on a platter or on individual plates and top with a dollop of Greek yogurt and a sprinkle of freshly chopped cilantro.

Makes 6 stuffed skins