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Loaded Sweet Potato Skins

Loaded Sweet Potato Skins

Are potato skins a mouthwatering appetizer or a complete meal? Here, you get to call the shots, for us they can go either way. They are definitely a modern comfort food, they are gosh darn amazingly tasty and they will please just about every one who has the lucky opportunity to eat at your place. Plus they fill the craving for those times when you would really like to go out to eat, but are afraid that you won’t find anything on the menu that fits your Paleo criteria.

So, rather than take the chance on dining out, bake these loaded sweet potato skins at home, save some money on restaurant service and invest in quality ingredients instead – after all, health starts in the kitchen. Sweet potatoes, with their appealing orange color taste wonderful with seasoned meats, there is no denying that. Choose your favorite spices to sprinkle over the chicken breasts; a nice herb mixture is that of oregano, paprika, onion and garlic powders. Fry or grill the meat until tender, chop it up and stuff into crispy sweet potato boats.

If you would rather stuff your sweet potatoes with spinach and cranberries, as a more festive dish, you can do that too. If it is difficult to resist any sort of potato skin, throw caution to the wind and just dive right in. And make sure to top them with homemade guacamole – life will be exceedingly great, at least for the duration of dinner.

Loaded Sweet Potato Skins Recipe

Serves: 4Prep: 20 minCook: 35 min

Protein: 25g / %

Carbs: 29g / %

Fat: 8g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 4 medium sweet potatoes
  • 2 chicken breasts, sliced lengthwise
  • 4 bacon slices, cooked and diced
  • 2 green onions, sliced
  • Fresh homemade guacamole
  • 1/2 tsp. dried oregano
  • 1/2 tsp. paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • Cooking fat
  • Sea salt and freshly ground black pepper

Sweet Potato Preparation


  1. Preheat oven to 400 F.
  2. Poke the sweet potatoes with a fork, and place on a baking sheet.
  3. Bake in the oven 35 to 40 minutes, or until tender.
  4. Slice the potatoes lengthwise, scoop out the center of the sweet potatoes and put aside to use in a different recipe so it doesn’t go to waste.
  5. In a bowl combine the oregano, paprika, onion powder, garlic powder; add salt and pepper to taste.
  6. Season the chicken strips with the spice mixture on all sides.
  7. Melt some cooking fat in a skillet over medium-high heat.
  8. Cook the chicken in the skillet, about 6 to 8 minutes per side, or until no longer pink.
  9. Set aside and roughly chop or shred the chicken.
  10. Fill the potatoes with the chicken, green onions, and bacon.