I remember my mum used to make us loaded potato skins with ham and cheddar cheese as a treat when we were little. There is something so comforting about mashed potato with all the ingredients mixed in! Now that the colder weather is starting to creep in, I decided to recreate that comforting dish with a ‘Food Medic’ twist to it.

As a self-confessed Mexican foodie, I loaded my sweet potato skins with Mexican marinated chicken, peppers and jalapenos! You can however swap the chicken for minced steak mince or kidney beans. The loaded skins are best served with a dollop of thick Greek yogurt, instead of a calorie laden topping such as sour cream!

Ingredients

Servings: 2 servings

Macros: Calories 425 kcal, Protein 36.5g, Carbs 43.3g, Fat 11.3g

1 large or 2 small sweet potatoes

1 tbsp Coconut oil, melted

2 chicken breasts, cut into small bite-sized pieces

½ cup of sweet peppers, finely chopped

½ small red onion, finely chopped

Juice ½ Lime

1 tsp chilli flakes

1 tsp chilli or cayenne pepper

Jalapeño peppers (optional)

½ cup of Total 0% Greek Yogurt

Method