Chicken & Cranberry Sweet Potato Skins

Kickoff to Recipe Week Fall 2017

  • 1/2 Cup GODSHALL’S Smoky CRUMBLZ
  • 2 Sweet Potatoes (Previously Baked & Hollowed)
  • 1/8 Tespoon Salt
  • 4 Cups Spinach (Fresh, Chopped)
  • 1/2 Cup Cranberries (Fresh, Diced)
  • 12 oz Grilled Chicken Breast (Diced, Leftovers Work Best!)
  • 2 Tablespoons Mozzarella (Shredded Fine)


Sweet Potato Skins:

  1. Preheat the oven to 375 Degrees F.
  2. Line a baking sheet with foil and spray with cooking spray.
  3. Place the sweet potato halves skin side up and lightly coat with nonstick cooking spray.
  4. Sprinkle with the salt. Bake for approx. 15 minutes.


  1. Coat a large pan with nonstick cooking spray.
  2. Add the spinach and sauté until it has wilted.
  3. Next, add in the cranberries, bacon and chicken. Continue to sauté until warmed.
  4. Once the potato skins are finished baking, flip over and divide the filling between them.
  5. Top each with 1 1/2 teaspoons of mozzarella.
  6. Bake at for approx. until the cheese has melted. (approx. 7 minutes). Allow to cool.
  7. Serve Warm and ENJOY!