Twice Baked Chicken Fajita Sweet Potatoes Recipe

Twice Baked Chicken Fajita Sweet Potatoes Recipe

How To Make Twice Baked Chicken Fajita Sweet Potatoes

Serve up this twice baked chicken fajita sweet potatoes recipe for your next dinner. Creamy and savory chicken fajita packed in a hearty baked potato for a healthy meal.

Preparation: 25 minutes
Cooking: 1 hour 25 minutes
Total: 1 hour 50 minutes



  • 3wholesweet potatoesmedium-sized, washed, and scrubbed
  • olive oil
  • ½red onionthinly sliced
  • 250gchicken breastcooked and sliced into strips
  • 2clovesgarlicminced
  • 1pcred capsicum/bell peppersliced
  • 1pcyellow bell peppersliced
  • 1pcgreen bell peppersliced
  • ¼cuptinned black beanswashed and rinsed
  • ½tspground cumin
  • 1tsppaprikaswor smoked
  • 1cupshredded Mexican cheeseor cheddar or mozzarella cheese
  • 1pclimejuiced
  • ¼cupcorianderor cilantro leaves
  • lime wedgesto serve
  • 1pcavocadodiced, optional
  • Salsato serve


  1. Preheat oven to 430 degrees F. Apply non stick spray on a baking tray and arrange sweet potatoes on the tray and roast for 1 hour or until tender.

  2. While sweet potatoes are cooking, sautee onions on a pan over medium-high heat, about 1 minute.

  3. Add the chicken, bell peppers, and garlic to the pan and cook for another 2 minutes until garlic is fragrant.

  4. Pour in the seasonings and toss for 2 minutes until chicken is well coated. Stir in the beans and set aside.

  5. Remove the sweet potatoes from the oven and let them cool on the pan for 10 minutes until they’re warm to the touch. Slice them in half carefully.

  6. Scrape the flesh out from the potatoes leaving a 1 centimeter wall around. Set aside the scooped out flesh.

  7. Get the fajita mixture and add it to the scooped out flesh of the potatoes. Mix until fully incorporated. Then add the lemon juice.

  8. Put the skins back on the baking tray and fill them with the fajita mixture. Top off with cheese and coriander and bake for 15 to 20 minutes or until cheese is bubbling and starting to brown.

  9. Serve with the remaining coriander, lime wedges on the side. Add salsa if preferred.


  • Calories: 13610.85kcal
  • Fat: 784.68g
  • Saturated Fat: 211.84g
  • Trans Fat: 7.87g
  • Monounsaturated Fat: 356.15g
  • Polyunsaturated Fat: 153.80g
  • Carbohydrates: 26.75g
  • Fiber: 7.74g
  • Sugar: 4.00g
  • Protein: 1521.16g
  • Cholesterol: 4662.44mg
  • Sodium: 4752.39mg
  • Calcium: 1017.27mg
  • Potassium: 16562.38mg
  • Iron: 56.13mg
  • Vitamin A: 2271.00µg
  • Vitamin C: 12.40mg
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