Loaded Sweet Potato
Nonstick olive oil cooking spray
3 medium sweet potatoes
2 slices nitrate-free bacon
5 oz. raw chicken breast, boneless, skinless, finely chopped
½ tsp. sea salt (or Himalayan salt)
1 Tbsp. FIXATE Taco Seasoning (see below)
3 cups spinach, chopped
6 Tbsp. shredded cheddar cheese
6 tsp. reduced-fat (2%) sour cream
Chopped chives (for garnish; optional)
FIXATE Taco Seasoning:
3 Tbsp. chili powder
1 Tbsp. + 1½ tsp. ground cumin
2½ tsp. garlic powder
2½ tsp. onion powder
2½ tsp. ground sweet smoked paprika
2½ tsp. ground coriander
2 tsp. ground black pepper
Preheat oven to 400º F.
Place sweet potatoes on baking sheet. Bake for 50 to 60 minutes, or until fork-tender. Cool until sweet potatoes can be handled.
While potatoes are baking, cook bacon in large nonstick skillet over medium heat for 3 to 4 minutes on each side, or until crisp. Place on paper towels to drain. Once cooled, crumble bacon. Set aside.
Add chicken to same skillet. Season with salt and taco seasoning; cook over medium heat, stirring frequently, for 4 to 5 minutes, or until cooked through.
Add spinach; cook, stirring frequently, for 2 to 3 minutes, or until fully wilted. Set aside.
Slice cooled sweet potatoes in half lengthwise. Scoop out most of flesh with a spoon, leaving about ¼-inch of flesh attached to skin.
Place sweet potato halves, skin-side up, on baking sheet. Lightly coat with spray. Bake for 15 minutes, or until skins are brown and crisp.
Fill each sweet potato half with ¼ cup of chicken mixture. Top evenly with 1 Tbsp. cheese, and bacon. Bake for 5 minutes, or until cheese is melted.
Garnish each sweet potato half evenly with 1 tsp. sour cream and chives (if desired); enjoy!
Taco Seasoning: Combine chili powder, cumin, garlic powder, onion powder, paprika, coriander, and pepper in a small bowl; mix well.
Store taco seasoning in an airtight container.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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