Directions

1. Preheat oven to 400° F.
2. Rub the skins of the potatoes with ½ tbsp of olive oil. Poke them with a fork and place on a baking sheet lined with parchment paper or foil. Bake until tender, about 40-60 minutes.
3. While potatoes are cooking, season the chicken with salt, pepper and crushed red pepper. Add 1 tablespoon olive oil in a skillet over medium heat. Add the chicken in the skillet and cook for 5 minutes or until it’s cooked through. Set aside.
4. In the same skillet, add onions and cook for five minutes or until onions start to soften and become golden. Then, add garlic and cook for one more minute until fragrant.
5. Add bell peppers and sun-dried tomatoes and cook for 5 minutes. Add spinach and sauté until it’s wilted and add the cooked chicken.
6. Once the sweet potatoes are baked, slice open and stuff with the vegetable and chicken mixture.
7. Finish with dollops of Woolwich Dairy goat cheese.

Recipe & Photography Courtesy of Primavera Kitchen