Loaded Sweet Potato Skins with Pecans, Chicken, and Bacon Recipe

Stuffing roasted sweet potatoes with chicken and bacon and serving them as a side dish or dinner is a healthy option for entertaining guests.

For the Slow-Cooked Chicken: – 1.3 pounds boneless skinless chicken breast – 1.5 cups chicken broth – 2 teaspoons chili powder – 1/2 teaspoon sea salt to taste For the Sweet Potato Skins: – 4 small sweet potatoe – 3 slices thick-cut bacon cooked, see note* – 4 ounces goat cheese – 1/2 cup raw pecan piece – 1 tablespoon fresh oregano or parsley chopped – 1/2 teaspoon sea salt to taste



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Ingredients for slow cooker shredded chicken. Lock the lid and cook on low for 3–4 hours until the chicken shreds easily.

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On a cutting board, shred chicken with two forks. Mix shredded chicken in a basin.

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Roast the potatoes while chicken cooks. Start oven at 400°F. Post-forking, foil the potatoes. Depending on size, bake potatoes for 45–60 minutes until fork-tender. Cool baked potatoes.

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Mix chicken, bacon, bacon drippings, goat cheese, nuts, oregano, and sea salt in a bowl. Make sure everything mixes. Test the filling's flavour and add sea salt.

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Divide each sweet potato lengthwise and reserve some flesh for shredded chicken stuffing. Make mashed potatoes, sides, or desserts with sweet potato flesh.

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Serve the sweet potato skins with chicken filling (you may keep them warm in the oven until guests arrive).

Keep the drippings from the bacon! In order to combine the chicken with the fat, you will be using it.


Also See

Roasted Beet Salad with Herbed Recipe