These Tajin Chicken Sweet Potato Skins are perfect after exercise~
Tomorrow is the anniversary of the Battle of Ballast Point and Fort Brooke. If you enjoy Tampa History you can read more here. Hunter and I walked to the park today, the weather was perfect for a short hike so we took advantage. About two miles down Bayshore Boulevard from our house it is a walk we do often.
The scenery is consistently gorgeous and the company always fun. Hunter is a funny kid, all grown up he graduates high school at the end of the school year so I jumped at the chance to spend time with him when he said, “Wanna go for a walk?” I got the boys hiking as campers, I only started walking here at home with Hunter when he was in 6th grade.
On our walk today we were able to shoot some stunning photos before heading home to make our favorite post-walk snack, Tajin Chicken Sweet Potato Skins.
We walked Bayshore two miles from our home to the park, there wasn’t a cloud in the sky and the breeze was gentle. It was the perfect Southern day.
At the southern end of Bayshore Linear Park, just North of Gandy Blvd in the median we pass one of my favorite Public Art pieces. Installed on Bayshore in 1997 and named Family of Man it was created by Geoffrey Naylor. This piece has an interesting history of its own and all these years later is still gorgeous.
We passed the TYCC Equestrian center Perennial Farms and visited an old friend. You can almost see me in his eye!
Then we headed across the street to the pier and yacht club marina basin.
We walked the pier, people watched for a bit and relaxed before heading home.
We walked, I earned them! Time for our Tajin Chicken Sweet Potato Skins
Tajin is WONDERFUL, it tastes a little citrusy and is spicy. You could also use seasoned salt, plain salt and pepper or your favorite seasoning.
- 3 medium sweet potatoes
- 2 small boneless chicken breasts, (leftover, or canned chicken)
- ¼ cup olive oil
- 2 T lime juice
- 2 garlic cloves
- 1 T Tajin seasoning (optional)
- 1 T. cumin
- 2 t. chili powder
- 1 t. oregano
- 2 cups fresh spinach
- 6 ounces grated cheese
- salt / pepper
- Lite sour cream or Greek yogurt
- Preheat your oven to 350 degrees.
- Wash 3 medium sweet potatoes removing any roots.
- Using a sharp pointy knife make slits in the potatoes placing them in the oven to bake for an hour.
- While the potatoes are baking take two small boneless chicken breasts (you can use leftover chicken, spray with olive oil cooking spray or rub with EVOO salt and pepper or Mexican Tajin seasoning.
- Put the breasts in a baking dish and bake them with the potatoes for the final 25 minutes.
- Cut the potatoes in half lengthwise allowing them to cool along with the chicken while you combine ¼ cup olive oil. 2 T lime juice (fresh or bottled), 2 fresh grated garlic cloves, 1 teaspoon dried oregano, 1 teaspoon cumin, 2 teaspoons chili powder and set aside.
- Scoop the sweet potatoes out leaving about ¼" and shred the chicken.
- Place the skins in a baking dish and brush with a little of your olive oil/lime juice mixture. Sprinkle with a little Tajin.
- Turn the oven up to 400 degrees and bake the brushed skins for 10-15 minutes to crisp them.
- While they are baking wilt 2 cups of greens, we used spinach, in a skillet over medium heat with a little water.
- Once wilted turn off the heat adding in the shredded chicken and the rest of your olive oil/lime mixture.
- Remove the skins from the oven, stuff with the chicken/spinach mixture, top with shredded cheese, we used Monterey Jack and cheddar, and bake for 10 minutes until the cheese melts.
- Sprinkle with Tajin and serve with a lite sour cream or good greek yogurt.
This version of restaurant Potato Skins loses the carb heavy white potato, replaces the bacon with chicken, adds a vegetable and is packed with protein and fiber! They are good without being totally bad!
You are going to love these! They taste great, are quick and easy to make, healthy and tasty!!
With a smile, Carlyn 🙂