Sweet Potato Skins with Chicken and Spinach

We took what is usually a greasy bar snack and turned it into a delicious appetizer that is healthy enough to eat for a meal! These baked sweet potato skins are topped with spinach, spiced chicken, and cilantro, with a dollop of Greek yogurt.

Total Time: 20 min.

Prep Time: 10 min.

Cooking Time: 10 min.

Yield: 4 servings


4 baked medium sweet potatoes, cut in half

1 tsp. olive oil

½ tsp. sea salt (or Himalayan salt)

4 oz shredded cooked chicken breast, boneless, skinless

1 tsp. all-natural taco seasoning, no salt added

1 cup steamed spinach

8 Tbsp. low-fat plain Greek yogurt

¼ cup chopped fresh cilantro


1. Heat oven to 400° F.

2. Scoop flesh out of the sweet potatoes and reserve for another use.

3. Place skins on a baking sheet. Brush with oil and sprinkle with salt. Bake for 10 minutes, or until crisp.

4. While skins are baking, combine chicken and taco seasoning in a small bowl; mix well. Set aside.

5. Replace sweet potato flesh and top each sweet potato half evenly with spinach, chicken mixture, yogurt, and cilantro.