Loaded Crispy Sweet Potato

Ingredients

• 1 sweet potato (Large, halved lengthwise; bake cut-side down)
• 1 tsp olive oil (For coating the cut side and baking sheet)
• 4 oz cooked chicken breast (Shredded or diced; reconstructed high-protein topping)
• 2 tbsp plain Greek yogurt (For topping; reconstructed from the high-protein description)
• 2 tbsp shredded cheddar cheese (Optional reconstructed topping)
• 1 tbsp green onion (Thinly sliced, for garnish; reconstructed)
• kosher salt (To taste)
• black pepper (To taste)

Steps

1. 1

   Heat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.

2. 2

   Scrub the sweet potato and halve it lengthwise. Rub the cut surface lightly with olive oil, then season with salt and black pepper.

3. 3

   Place the sweet-potato halves cut-side down on the prepared baking sheet. Bake for about 40–50 minutes, until the skin is tender, the cut surface is deeply caramelized, and a knife slides easily through the center.

4. 4

   While the sweet potato bakes, prepare the chicken by shredding or dicing it. Warm it briefly if it is chilled.

5. 5

   Turn the baked sweet potato cut-side up and gently fluff the flesh with a fork, leaving the skin intact.

6. 6

   Add the chicken, Greek yogurt, shredded cheddar, and sliced green onion on top. Season with additional salt and pepper if needed.

7. 7

   Serve immediately while the sweet potato is hot and the edges are crisp.

Notes

The supplied Instagram description only states that a sweet potato is baked face down until caramelized and then loaded; it does not provide quantities, toppings, oven temperature, or timing. Chicken, Greek yogurt, cheddar, and green onion are inferred additions rather than verified source ingredients. For a vegetarian version, replace the chicken with black beans or lentils.

Nutrition per serving

• main
• high-protein
• healthy
• baked
• sweet-potato
• meal-prep
• fitness-meal