Ingredients

Instructions

1. 1
   Preheat oven to 425°F. Prick sweet potatoes with a fork and bake until tender, about 50 to 60 minutes. Let cool.
2. 2
   Meanwhile, place chicken in a baking dish. Add olive oil, garlic, chipotle peppers, chili powder, onion powder, ground cumin, lime zest, salt and black pepper and toss to coat. Bake until chicken is cooked through, about 20 to 25 minutes, adding spinach during the last 5 minutes. Shred chicken using 2 forks or hand mixer.
3. 3
   Cut sweet potatoes in half lengthwise and remove flesh, leaving about ¼-inch thick potato skins. Place open side up on a baking sheet coated with cooking spray or lined with foil. Brush olive oil on both sides of potato skins and bake for about 10 to 15 minutes, then flip and bake for another 10 to 15 minutes or until crisp. Remove from oven and fill skins with chicken mixture. Top with cheddar cheese and return to oven, baking until cheese is shredded and skins are crisp, about 10 minutes. Garnish with cilantro and Greek yogurt and serve.