Recipes

These savory breakfast sweet potato skins are loaded with flavor-packed Jones Dairy Farm Chicken Links, spinach, and eggs. They are a perfect addition to breakfast, brunch, or a post-workout meal!
Recipe by Paleo Running Momma

Chicken Links

Chicken Sweet Potato Skins
Serving Size: 460 minutes

4 sweet potatoes
Coconut oil and sea salt for baking the potatoes
170g Jones Dairy Farm Chicken Links, chopped into 1/4
1 Tbsp coconut oil or other cooking fat
110g spinach, chopped
4 large eggs
Sea salt and pepper
1/4 tsp of garlic powder
Hot sauce, Shredded Cheese (optional)

1Preheat oven to 200℃.
2Coat each potato in thin layer of coconut oil and sprinkle with sea salt. Poke potato with fork on all sides and place on baking sheet.
3Bake for 45 mins or until cooked through. Take out potato but leave the oven on.
4Cut potatoes in half, lengthwise and scoop out 2/3 of flesh (keep discard in fridge for later use), leaving 1cm around skin.
5Drizzle coconut oil on skins and place potato halves back on the baking sheet. Bake for 12 minutes then flip and bake skin side up for another 5-6 minutes until crisp.
6White potato skins are in oven, heat a nonstick skillet over medium heat.
7Add coconut oil to skillet, then add Jones Dairy Farm Chicken Links. Stir to evenly brown, about 3-4 minutes.
8Whisk eggs, salt, pepper, and garlic powder in bowl. Leave aside.
9Add spinach and cook until wilted. Push to one side of skillet and pour egg mixture on the other side and make a loose scramble.
10Combine eggs with Jones Dairy Farm Chicken Links and spinach. Once egg has set, remove from heat.
11Fill potato skins with scramble.
12Drizzle with hot sauce or add some shredded cheese. Serve while warm.