Stuffed Sweet Potatoes

Updated: Nov 8, 2019



With three boys bringing home homework and a baby on the hip… I’m on the hunt more than ever for fast, easy, healthy dinners. Stuffed Sweet Potatoes are a popular Paleo menu item and I developed this recipe after being inspired by recipes I saw on Against All Grain, PaleOMG, and happyhealthymama  . Using a Rotisserie Chicken makes for less mess and faster cooking time. I also usually prep the potatoes in the oven during nap time, then pop them in a hot oven an hour before I want to eat.


Don’t forget to whip up a double batch of my pantry-ready Homemade Ranch Dressing to drizzle on top… that dressing is the secret to this meal!



I love to serve these Sweet Potatoes when I have a large group joining us for dinner also. Just add steamed broccoli or a big salad and you’re done! For some reason people always extremely impressed, and want to know how I made them… so here’s the recipe!

Chicken & Bacon Stuffed Sweet Potatoes



Ingredients

  • 6 medium sized sweet potatoes

  • 2 tbsp olive oil

  • 1 tsp sea salt

  • 1 rotisserie chicken, meat picked and cut into bite sized cubes

  • (tip: buy an organic rotisserie chicken and save those bones for stock!)

  • 10-12 strips of good quality bacon

  • 1 double recipe of our Homemade Ranch Dressing

Nutrition Info

Instructions

  1. First, preheat the oven to 375 and then wash and dry those sweet potatoes and give them each one or two pokes with a knife. This allows the steam to release and stops them from exploding in the oven!

  2. Place the potatoes on a baking tray and drizzle with the olive oil, then sprinkle on the salt. This will make those vitamin-rich skins soon tasty!

  3. Bake the potatoes for 1 hr or until then are soft when you gently push on the skins. You can remove these from the oven, cover and let them sit for up to 30 mins while you get everything else ready ( If you need to), they'll stay hot for a while.

  4. To make the 'stuffing':

  5. In a large frying pan (my preferred pan is a cast iron skillet) cook the bacon until crispy. Remove the cooked bacon from the pan and just sit in on your chopping board for a minute. Keep at least 3 TBSP of that bacon fat in the pan, you won't be needing any butter on these potatoes!

  6. Into the pan with the bacon fat, add your chopped rotisserie chicken pieces, and the cooked bacon ( oh yes, you should have chopped that into little pieces by now too!). Sauté these two together for 5 mins, just until heated through.

  7. That's it! You're ready to serve! I love to put the baked sweet potatoes out on the counter with the chicken/bacon filling and a jar filled with Ranch Dressing... and just let my family and guests build their own!

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