Loaded Sweet Potatoes

We love these for dinner in our home! I love that all my clients get access to all these amazing recipes when they work with me and I also love being able to share some of them with you! There is nothing worse than putting your time and effort into cooking a meal and then no one loving it, including yourself. So I am excited to share this recipe with you all that has won my family over!

Ingredients

5 medium sweet potatoes (sometimes I do regular potatoes for the kids and sweet for my husband and I)
6 slices nitrate-free bacon
1 plain cooked rotisserie chicken (remove the skin)
½ tsp. Himalayan salt
1 Tbsp. salt free Taco Seasoning
6 cups spinach, chopped
Nonstick avocado oil cooking spray
12 Tbsp. shredded cheddar cheese
12 tsp. reduced-fat (2%) sour cream
Chopped chives (for garnish; optional)

Instructions

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 salt free Taco Seasoning; cook until the chicken is covered in seasoning and warm (2-3 minutes)
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 half of flesh with a spoon, leaving 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 or plain yogurt (make sure it doeasn't have sugar added to it) and chives (if desired); enjoy!