Loaded and Stuffed Sweet Potato

Loaded and Stuffed Sweet Potato
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A favorite side turned into a hearty meal.
Ingredients
  • 4 medium sweet potatoes. Washed and cleaned
  • 1 tablespoon grass fed butter
  • 1 teaspoon sea salt
  • 4 ounces turkey or beef bacon, chopped and cooked
  • 1 lbs bone less skin less chicken thighs cut into 1 inch chunks
  • 2 cups packed baby spinach
  • ½ cup sliced mushrooms
  • small chopped yellow onion
  • 1 cup frozen or fresh bite-sized broccoli florets
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ teaspoon pepper and salt
Instructions
  1. Preheat oven to 400° F. Rub the skins of the potatoes all over with grass fed butter dust with salt and cut 1 inch slit.
  2. Wrap in tin foil and bake about 45 minutes. While Baking prepare stuffing mixture.
  3. Add butter to skillet. Add onion, mushroom to skillet. Allow to become fragrant add chicken, bacon, garlic powder, paprika, salt and pepper. Cook till well done.
  4. Add broccoli and spinach. You may need to add ¼-1/2 chicken broth if using frozen vegetables.
  5. Allow all the broth to cook out before removing from heat.
  6. Remove the cooked and soft sweet potatoes. allow to cool a few minutes. I leave foil on and make a 2-3 inch sit across top.
  7. Top open potato with grass fed butter and chicken and bacon stuffing. Enjoy

 

Kristen Barkley
Kristen Barkley
Kristen is a happily married mom to four beautiful and active children and is the co-founder of Marpé Wellness. She has a BBA in Marketing from the University of Houston and completed extensive coursework in the areas of nutrition and fitness. She is excited to be putting her education to use in an industry that she is passionate about where she can help others live a healthier and happier life.

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