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Loaded Sweet Potato Skins - Healthified!

Love loaded potato skins? This is usually a greasy bar snack, but the version below turned that grease-laden dish into a delicious appetizer that is healthy enough to eat for a meal! These baked sweet potato skins are topped with spinach, spiced chicken, turkey bacon, and parsley, with a dollop of Greek yogurt.

It was football game day, and I wanted a healthy appetizer for the game. I got this recipe from 21 Day Fix creator Autumn Calabrese and her brother chef Bobby Calabrese on FIXATE, the exclusive Beachbody On Demand cooking show.

Portion Fix Containers
1 Yellow
1 Red

Makes 4 Servings


4 baked medium sweet potatoes cut in half
1 tsp olive oil
½ tsp sea salt (or Himalayan salt)
4 oz shredded cooked chicken breast
4 slices cooked turkey bacon
2 tsp thyme or salt-free poultry seasoning
1 cup steamed spinach
½ cup reduced-fat (2%) plain Greek yogurt
¼ cup chopped fresh parsley

  1. Heat oven to 400° F.
  2. Scoop flesh out of the sweet potatoes and reserve for another use.
  3. Place skins on baking sheet. Brush with oil and sprinkle with salt. Bake for 10 minutes, or until crisp.
  4. While skins are baking, combine chicken and poultry (or thyme) seasoning in a small bowl; mix well. Set aside.
  5. Top each sweet potato half evenly with spinach, turkey bacon, chicken, yogurt, and parsley.
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