A winning combo of all the right things – these fully loaded sweet potato skins are everything you could want, and more. Bake a tray of them for your mates next time they’re over if you’re feeling like a super-generous host, or just keep them all to yourself for meal prep #goals.
Another incredible recipe from Niall Kirkland, these skins are stuffed with a delicious fajita-style chicken mix — ideal if you want to change up how you do Mexican night. Suddenly that tortilla is looking a bit limp, right?
Serves 4
Ingredients
- 4 sweet potatoes
- 1 tbsp. 100% Coconut Oil
- Low-calorie cooking spray
- 400g chicken breast (diced)
- 2 bell peppers (diced)
- 1 red onion (finely chopped)
- ½ pack of fajita seasoning
- 70g cheddar cheese (grated)
- 75ml soured cream
- 100g kidney beans (drained)
- Handful of coriander (chopped)
Method
- Preheat your oven to 200°C/400°
- Prepare the sweet potatoes by washing them and chopping off the ends. Then place them on a baking tray, prick all over, and cover in coconut oil.
- Next, bake your sweet potatoes in the oven for 50 minutes.
- Meanwhile, prepare your fajita chicken mix by heating a few sprays of cooking spray or coconut oil in a large frying pan and adding the chicken breast.
- Fry the chicken for 5-6 minutes, then add the peppers and onion and fry for a further 2-3 minutes.
- Now, add your fajita seasoning and a splash of water if your chicken is looking bit dry or sticking.
- Fry for another 4-5 minutes, stirring regularly, and then remove from heat.
- Once your sweet potatoes are baked, remove from the oven and leave to cool for 10 minutes.
- Now, slice a lid off each sweet potato and, with a spoon, scoop out the flesh of the sweet potatoes and add to a large mixing bowl.
- Once you have scooped most of the flesh from the sweet potatoes, mash them in a mixing bowl and then add your fajita mix, cheese, sour cream, kidney beans and coriander. Season with salt and pepper to taste.
- Now, stuff each sweet potato skin with this fajita sweet potato mixture and then top with some grated cheese.
- Bake your fully loaded sweet potatoes for another 15-20 minutes before removing and allowing to cool.
- Garnish with coriander and spring onions and enjoy!
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Lauren is a recipe writer and English Literature graduate who firmly believes in a balanced approach to fitness. She has always been a keen swimmer and, in recent years, has discovered the benefits of weight training and hot yoga. When she's not in the gym, you'll find her cooking up new recipes or enjoying brunch with her friends, having moved on from her student days of living on pasta.
