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Ingredients:
4 sweet potatoes
8 chicken tenders; cut into large chunks (for quicker cooking)
2 shallots; chopped
1 T. coconut oil
8 slices bacon; chopped
3/4 cup paleo BBQ sauce
1/2 cup frozen spinach; thawed and drained
1 T. olive oil
1/2 tsp. sea salt, to taste
1/2 tsp. black pepper, to taste
Directions:
Preheat oven to 350.
Scrub the sweet potatoes to clean the skins and pat dry. Place them on a rimmed baking sheet and bake for 45-60 minutes, or until fork-tender.
Remove potatoes from the oven and cut in half lengthwise. Let them cool about 10-15 minutes.
Scoop out some of the sweet potato and place in a large bowl, leaving some potato flesh on the skins. Mash the scooped out flesh.
Add the chopped bacon to a large, cold skillet. Turn it on to medium heat and cook the bacon, stirring frequently, until you have crispy bacon bits. Strain the bacon out of the pan onto a paper towel, leaving the bacon grease in the pan.
Add the shallots to the pan with the bacon grease and saute until translucent, then add the spinach and saute another 2-3 minutes. Remove from the skillet and mix it into the mashed sweet potatoes.
In the same skillet, heat the coconut oil. Add the chicken tender chunks and cook until no longer pink. Remove from skillet (don't overcook or else chicken will be tough).
Shred the cooked chicken using two forks, or chop in blender. Once the chicken is shredded, add the BBQ sauce to the chicken and stir until combined.
Combine the chicken mixture with the potato mixture and mix it all together.
Drizzle the potato skins with a little olive oil and place them back on the baking sheet (skin side up) and bake for 5 minutes to get them crispier.
Remove skins from oven. Spoon the potato/chicken mixture into each potato skin, dividing it evenly. Place filled skins back in the oven for 10-15 minutes.
Remove skins from the oven, slice in half on the diagonal, and sprinkle with the bacon bits. Serve hot.
4 sweet potatoes
8 chicken tenders; cut into large chunks (for quicker cooking)
2 shallots; chopped
1 T. coconut oil
8 slices bacon; chopped
3/4 cup paleo BBQ sauce
1/2 cup frozen spinach; thawed and drained
1 T. olive oil
1/2 tsp. sea salt, to taste
1/2 tsp. black pepper, to taste
Directions:
Preheat oven to 350.
Scrub the sweet potatoes to clean the skins and pat dry. Place them on a rimmed baking sheet and bake for 45-60 minutes, or until fork-tender.
Remove potatoes from the oven and cut in half lengthwise. Let them cool about 10-15 minutes.
Scoop out some of the sweet potato and place in a large bowl, leaving some potato flesh on the skins. Mash the scooped out flesh.
Add the chopped bacon to a large, cold skillet. Turn it on to medium heat and cook the bacon, stirring frequently, until you have crispy bacon bits. Strain the bacon out of the pan onto a paper towel, leaving the bacon grease in the pan.
Add the shallots to the pan with the bacon grease and saute until translucent, then add the spinach and saute another 2-3 minutes. Remove from the skillet and mix it into the mashed sweet potatoes.
In the same skillet, heat the coconut oil. Add the chicken tender chunks and cook until no longer pink. Remove from skillet (don't overcook or else chicken will be tough).
Shred the cooked chicken using two forks, or chop in blender. Once the chicken is shredded, add the BBQ sauce to the chicken and stir until combined.
Combine the chicken mixture with the potato mixture and mix it all together.
Drizzle the potato skins with a little olive oil and place them back on the baking sheet (skin side up) and bake for 5 minutes to get them crispier.
Remove skins from oven. Spoon the potato/chicken mixture into each potato skin, dividing it evenly. Place filled skins back in the oven for 10-15 minutes.
Remove skins from the oven, slice in half on the diagonal, and sprinkle with the bacon bits. Serve hot.