Healthy Baked Sweet Potato Skins

Preheat oven to 375ºF.

Pierce each sweet potato using a fork all over and then lay on a sheet of aluminum foil. Drizzle with olive oil to coat evenly and then wrap each one tightly with aluminum foil. Place on a rimmed baking sheet lined with aluminum foil.

Bake for 45–60 minutes, or until tender. You can gently squeeze the sweet potatoes to test if they’re tender. Carefully unwrap the sweet potatoes from the foil and slice in half with a sharp knife and then let cool for 5–10 minutes.

While sweet potatoes are cooling, heat 1 tablespoon olive oil over medium-high heat in a skillet and add onion. Cook until tender, then add baby spinach and garlic and toss for 2–3 minutes, until spinach has cooked down. Set aside.

To cook the chicken, season both sides of the chicken breast with sea salt, black pepper, and garlic powder, and place into remaining 1 tablespoon olive oil heating over medium-high heat in the same skillet. Cook, flipping occasionally, until both sides are golden and chicken is cooked through, about 4–6 minutes per side. Remove from pan and dice into bite-size cubes, then set aside.

Once sweet potatoes are cool enough to handle, carefully scrape the sweet potato out of the skin, leaving a thin layer inside with the skin so that it can still stand up on its own. Add the sweet potato flesh to a large mixing bowl, along with yogurt, chicken, and spinach mixture. Stir to combine and season with any additional sea salt or black pepper, as needed.

Coat the potato skins with a drizzle of oil and place back into the oven for 10–15 minutes to get a nice crispy skin. Remove from the oven and fill each skin with the sweet potato mixture, topping with shredded cheese.

Bake again for 10–15 minutes, or until cheese has melted and the filling has heated through. Serve topped with green onions.