Step By Step Instructions:

Mini Cheesy Chipotle Chicken Stuffed Sweet Potato Skins 

→Skip instructions, I’m a pro!

I love mini food! I mean, who doesn’t? Right?! These lil stuffed sweet potatoes will cure all of your winter cravings at once. Potatoes, check! Cheese, Check! Beer, Chipotle Chicken, Fritos, & Sour Cream, Check! 

I made these at the beginning of the year for the NCAA College Football Playoffs, and they were a huge hit! I especially loved them because of how easy they were. Throw a majority of the ingredients into the crock pot, put the potatoes in the oven; shred, combine, scoop, and stuff! 

Prepping the Chicken & Veggies for the Crockpot : 

1. Unwrap the chicken breasts, rinse under cold water, pat dry, and place them on top of the paper they came in, (or on plastic wrap). On both sides, sprinkle with a dash of coarse salt, fresh ground pepper, some of the chili seasoning, and set aside

2. Peel onion, slice in half, reserve one half in the fridge, and slice and dice the other half

3. Remove the seeds and stem from the red bell pepper & discard, then slice and chop 

4. Peel 2 garlic cloves, smash them with the back of your knife, then mince 

5. Remove the seeds and stem from the jalapeno pepper, slice and mince


6. Make sure to spray the inside of your crockpot, then add the chopped onions, bell & jalapeno peppers, and garlic 

7. Take your chicken breasts and place them on top of the veggies in the crockpot 

8. Pour the entire bottle of beer over the chicken and the veggies

9. Add the diced tomatoes, tomato paste, brown sugar, and chili seasoning mix to the crockpot & give it a good, gentle stir

10. Cover and place the crock pot on the low setting, or high, time depending, and cook the chicken until it reaches an internal temperature of 165 degrees 

Prepping the Sweet Potatoes:

1. Set oven to 400 

Note: You can do this next step now while the chicken is cooking, or you can wait a couple of hours, then prep closer to serving time, it’s completely up to you! (You can even do this step a day in advance if you’re able to.) 

2. Place the rinsed sweet potatoes on a cutting board or counter, and poke them all over with a fork 

3. Grab your sheet pan, optional but, I used a sheet of Reynolds Non-Stick Foil (it’s my favorite and definitely worth the extra buck), and place the potatoes onto the foil lined baking sheet 

4. Place the pan in the oven and cook for about an hour turning the potatoes halfway through

5. After an hour or so, if you can easily poke the sweet potatoes with a fork then they are finished 

Shred the Chicken & Stuff the Potatoes:

1. Once the chicken is up to 165, remove the breasts from the pot and shred them (you don’t have to remove them but I think it’s easier to shred if you do)

 

 

2. Add the shredded chicken back to the crock pot and give it a big stir to combine all ingredients, add salt and pepper to taste if desired

 

 

3. When cool enough to touch, slice each sweet potato in half long ways, and leave a thin/thick enough layer on the skins so they don’t fold over before stuffing 

4. Place the scoops of sweet potato into a bowl and cover, and reserve them in the fridge for a later use! (Like, mashed sweet potatoes as a side dish, yum!) 

5. Place the skins back onto the baking sheet once all of the sweet potatoes are scooped

6. Using a brush, spread some melted butter on the inside of each skin, sprinkle a small dash of salt and pepper, and using tongs, give each one a heaping of the chicken & veggie mixture, sprinkle with cheddar, & put back in the oven for a few minutes 

7. Once they get a little crisp to them and the cheese is melted, remove from oven 

8. Sprinkle them first with the fresh chopped tomatoes, jalapenos, and green onions 

 

 

9. You can top all of them yourself, or if you have kids, or anyone who wants to create their own, place them onto a plate or keep them on the baking sheet (make sure it’s not hot), and have everyone top away! 

 


10. Finish them off with crumbled bacon, Creme Fraiche, (non-fat plain Greek yogurt or sour cream) fresh chopped cilantro, and Fritos!

 

 

Don’t need step by step instructions?

Here is what you do:

INGREDIENTS:

  • 1 Batch Chipotle Chicken & Veggies 
  • 4 Sweet Potatoes, Baked, Cut in 1/2, & Scooped
  • 1-2 T Melted butter 
  • Dash of Salt & Fresh Ground Pepper 
  • 1 C Shredded Cheddar Cheese 
  • 1 Seeded & Diced Jalapeno 
  • 1 Medium Diced Tomato 
  • 1/2 C Creme Fraiche/NFPGY/Sour Cream 
  • 1/2 C Diced Green Onions 
  • 1/2 C Fresh Chopped Cilantro 
  • 1/2 C Crumbled Bacon 
  • 1/2 C Crushed Fritos 

DIRECTIONS:

Set oven to 400  

1. Spray the inside of the crock pot w/ non-stick cooking spray 

2. Rinse and pat dry the chicken, season with salt, pepper, and chili seasoning on both sides and set aside 

3. Add prepared onions, peppers, and garlic to the crockpot, place chicken on top of veggies, add the bottle of beer, can of diced tomatoes, tomato paste, brown sugar, and chili seasoning, and stir 

4. Cover and cook on low until chicken is up to 165 

5.  Poke the sweet potatoes with a fork on all sides, and cook in the oven for about an hour, or until soft 

6. Shred chicken when it’s done

7. Remove potatoes from oven, let cool for a few minutes, then slice lengthwise and remove some of the sweet potato filling leaving a nice coat around the skin (reserve sweet potato filling for a later use) 

8. Brush the melted butter onto each skin, and sprinkle with a dash of salt and pepper, then stuff sweet potatoes with the chicken and chili mixture and top with shredded cheddar 

9. Place back in oven for 2-3 minutes until cheese has melted and remove from oven 

10. Finish off the skins with the toppings of your choice!

 


Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making these delicious Mini Stuffed Sweet Potatoes 🙂

Adapted from Betty Crocker, via Half Baked Harvest