Chicken Taco Sweet Potato Skins Recipe

Name: Chicken Taco Sweet Potato Skins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Large Sweet Potatoes; 1 Tablespoon Olive Oil; 1 Yellow Onion, Diced; 2 cloves Garlic, Minced; 1 pound Ground Chicken; 4 teaspoons Chili Powder; 2 teaspoons Ground Cumin; 1/4 teaspoons Paprika; ⅛ teaspoons Ground Cayenne Pepper; 1/4 teaspoons Dried Oregano; ⅛ teaspoons Onion Powder; ⅛ teaspoons Garlic Powder; 1 teaspoon Kosher Salt; 1/4 teaspoons Ground Black Pepper; 1/4 cups Water; 3/4 cups Salsa Verde; 1 can (10 Oz. Size) Rotel Diced Tomatoes; 1 cup Frozen Corn, Thawed; 2 cups Shredded Mexican-blend Cheese, Divided; Additional Salt And Pepper, To Taste; Your Desired Toppings, Such As Sour Cream, Cilantro, Avocado, Additional Salsa

Servings: persons

5 Large Sweet Potatoes
1 Tablespoon Olive Oil
1 Yellow Onion, Diced
2 cloves Garlic, Minced
1 pound Ground Chicken
4 teaspoons Chili Powder
2 teaspoons Ground Cumin
1/4 teaspoons Paprika
⅛ teaspoons Ground Cayenne Pepper
1/4 teaspoons Dried Oregano
⅛ teaspoons Onion Powder
⅛ teaspoons Garlic Powder
1 teaspoon Kosher Salt
1/4 teaspoons Ground Black Pepper
1/4 cups Water
3/4 cups Salsa Verde
1 can (10 Oz. Size) Rotel Diced Tomatoes
1 cup Frozen Corn, Thawed
2 cups Shredded Mexican-blend Cheese, Divided
Additional Salt And Pepper, To Taste
Your Desired Toppings, Such As Sour Cream, Cilantro, Avocado, Additional Salsa

1
Preheat oven to 350 degrees F and line baking sheet with foil.
2
Bake sweet potatoes for 75 minutes or until easily pierced with fork.
3
Remove and let cool enough to be handled.
4
Once potatoes are cool enough to handle, cut in half and scoop out most of the flesh into a large bowl.
5
Increase oven temperature to 375 degrees F. In a large skillet over medium heat, add olive oil and onions, and saute 5 minutes.
6
Add garlic and saute 2 more minutes.
7
Add ground chicken and cook until no longer pink.
8
Add all spices and water.
9
Continue cooking until mixture thickens and most of the water has evaporated.
10
Add chicken and vegetable mixture, salsa, tomatoes, corn and half of the cheese to sweet potato mixture and stir to combine.
11
Taste and add additional salt and pepper if desired.
12
Scoop mixture into potato skins and top with remaining cheese.
13
Bake for 15 minutes or until potatoes are heated through.
14
Top with sour cream, cilantro, avocado, additional salsa, or any other toppings you desire.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 5 Large Sweet Potatoes, 1 Tablespoon Olive Oil, 1 Yellow Onion, Diced, 2 cloves Garlic, Minced, and more.

Yes, Chicken Taco Sweet Potato Skins falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Taco Sweet Potato Skins

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