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Twice Baked Chicken Stuffed Sweet Potatoes

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Twice Baked Chicken Stuffed Sweet Potatoes

Course: Dinner
Keyword: chicken, dairy-free, gluten-free, grain-free
Calorie: 200-300, Under 300
Protein: 21-30g, Over 20g, Over 25g
Servings: 2
Calories: 295kcal


  • 2 Sweet Potato (medium)
  • 3 Garlic (cloves, minced)
  • 1/4 tsp Sea Salt (to taste)
  • 2 tbsps Water
  • 1 tbsp Lemon Juice (to taste)
  • 8 ozs Chicken Breast, Cooked (shredded)
  • 2 stalks Green Onion (chopped)


  • Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper. Cook the sweet potatoes for one hour or until fork tender.
  • Once cool enough to handle, cut the sweet potatoes in half and scoop out the flesh, leaving behind a little bit of flesh so the skin stays in tact.
  • In a food processor, combine the sweet potato, garlic, salt, water, lemon juice, and chicken. Process until mostly smooth.
  • Spoon the mixture back into the skins and bake for an additional 15 minutes. Garnish with green onions and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • More Flavor

    Add your choice of herbs and spices.
  • Additional Toppings

    Top with cheese, vegan cheese, sour cream, or plain yogurt.


Serving: 2g | Calories: 295kcal | Carbohydrates: 29g | Protein: 37g | Fat: 4g | Cholesterol: 118mg | Sodium: 428mg | Fiber: 4g | Sugar: 6g | Vitamin A: 18960IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 1mg

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