BBQ Chicken-Stuffed Sweet Potato Skins

You've never tasted loaded sweet potato skins like these before.


  • 3 small sweet potatoes
  • 1/2 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast
  • 1/2 red onion, sliced
  • 2 cloves garlic, minced
  • 2 tablespoon freshly squeezed lime juice
  • 2 canned chipotle peppers, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sea salt, plus more to season chicken
  • 1/4 teaspoon black pepper
  • 1/2 cup jack cheese, shredded
  • 1/3 cup cilantro, chopped


  1. Preheat oven to 400 degrees F. Pierce each potato a few times with a fork. Place the potatoes on a large baking sheet lined with tin foil. Bake for 40-60 minutes, or until very tender. Allow to cool.
  2. Heat olive oil over medium-high heat. Season the chicken breast with salt and pepper and place in the hot oil. Cook until well-browned on both sides and cooked through, about 4-5 minutes per side. Remove from heat and allow to cool.
  3. In the same pan you cooked the chicken, add the onion and cook for 8-10 minutes, stirring occasionally, until they're softened and slightly caramelized.
  4. Shred the chicken using two forks. In a large mixing bowl, season the shredded chicken with the lime juice, garlic powder, chipotle peppers, oregano, cumin and chili powder.
  5. When the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the inside of the potato, leaving a thin layer of flesh. Fill each potato skin with the seasoned shredded chicken, the sautéed onions, and top with the shredded jack cheese.
  6. Place the skins back in the oven for about 5-10 minutes until the cheese is melted.
  7. Garnish each potato skin with fresh cilantro.