Ingredients
Method
- Preheat oven to 400 degrees F.
- Wash potatoes thoroughly. Bake for 45 minutes to 1 hour, or until soft and easily pierced with a fork.
- Cut potatoes in half. Scrape out the insides and set aside.
- Drizzle the potato skins with olive oil. Bake for an additional 10 minutes, or until crispy.
- Meanwhile, shred the cooked chicken breast, chop the spinach, and add the remaining ingredients. Mix well.
- Combine the chicken mixture with the sweet potatoes.
- Once the skins are baked, fill each with the chicken and sweet potato mixture.
- Top with shredded mozzarella. Bake until the cheese is melted and bubbly.
Nutrition
Notes
Ingredient Swap: I often use leftover rotisserie chicken for this, it's such a time-saver, or sometimes I'll swap in some sautéed cannellini beans for a hearty