BBQ Chicken Sweet Potato Skins

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BBQ Chicken Sweet Potato Skins

Author: Kendra

Cook time:  1 hour 30 mins

Total time:  1 hour 30 mins

Serves: 8

 

Ingredients

• 4 Sweet Potatoes (long and narrow, not too fat)
• ¾ lb Boneless, Skinless Chicken Breasts, cut into large chunks (for quicker cooking)
• 2 Shallots, chopped
• 1 Tbsp Ghee (or Grass-Fed Butter)
• 8 slices Bacon, chopped
• ¾ cup Paleo BBQ Sauce
• ½ cup Frozen Spinach, thawed and drained
• Olive Oil
• Sea Salt, to taste
• Fresh Ground Black Pepper, to taste

Instructions

1. Preheat the oven to 350F.
2. Scrub the sweet potatoes to clean the skins and pat dry. Place them on a rimmed baking sheet and bake for 45-60 minutes, or until fork-tender.
3. Remove potatoes from the oven and cut in half lengthwise. Let them cool about 10-15 minutes.
4. Scoop out some of the sweet potato and place in a large bowl, leaving some potato flesh on the skins. Mash the scooped out flesh.
5. While the potatoes are baking, add the chopped bacon to a large, cold skillet. Turn it on to medium heat and cook the bacon, stirring frequently, until you have crispy bacon bits. Strain the bacon out of the pain onto a paper towel, leaving the bacon grease in the pan.
6. Add the shallots to the pan with the bacon grease and saute until translucent, then add the spinach and saute another 2-3 minutes. Remove from the skillet and mix it into the mashed sweet potatoes.
7. In the same skillet, heat the ghee. Add the chicken breast chunks and cook until no longer pink. Remove from skillet (don’t overcook, chicken will be tough).
8. To shred the chicken, there are a few options:
   (1) Blendtec (our preferred method): Place cooked chicken in the Blendtec, secure the lid, and press the pulse button a few times until the chicken is evenly shredded/chopped.
   (2) Food Processor: Place cooked chicken in the food processor bowl, secure the lid, and pulse until the chicken is evenly shredded/chopped.
   (3) Stand Mixer: Place the cooked chicken in a stand mixer with the paddle attachment. Turn on medium speed and mix until the chicken is evenly shredded.
   (4) By Hand: Shred the cooked chicken pieces by hand with two forks.
9. Once the chicken is shredded, add the BBQ sauce to the chicken and stir until combined. Combine the chicken mixture with the potato mixture and mix it all together.
10. Drizzle the potato skins with a little olive oil and place them back on the baking sheet (skin side up) and bake for 5 minutes to get them crispier.
11. Remove skins from the oven. Spoon the potato/chicken mixture into each potato skin, dividing it evenly. Place filled skins back in the oven for 10-15 minutes.
12. Remove skins for the oven, slice in half on the diagonal, and sprinkle with the bacon bits. Serve hot.