• 2 medium sized organic sweet potatoes
  • extra virgin coconut oil
  • 1 organic pasture raised skinless grilled chicken breast
  • 2.5 oz nitrite free smoked turkey bacon
  • 2 organic scallions
  • Himalayan salt and freshly ground pepper



  1. Preheat the oven to 350°F.
  2. Wash and scrub sweet potatoes well, cut the ends off and rub with coconut oil.
  3. Bake sweet potatoes in the oven for an hour, until they are soft and cooked through
  4. While sweet potatoes are baking, chop turkey bacon, chicken breast and scallions into small pieces.
  5. Place turkey bacon in a frying pan with a little oil and saute for about  2-3 mins.
  6. Add sliced scallions and pre-grilled chicken into frying pan and saute for further 10 mins.
  7. Remove sweet potatoes from the oven and let them cool.
  8. When they are cool enough to handle, cut them in half (horizontally). Using a spoon, carefully scoop out the flesh of the potato leaving approximately 1/4 inch of potato on the skin.
  9. Place the scooped out potato in a bowl and mash with the back of a fork.
  10. Mix with the chicken, turkey bacon and scallion filling. Add salt and pepper.
  11. Fill sweet potato skins with the prepared mixture and return to the oven. Bake for further 10-15 mins.

Serve with an arugula and tomato salad. Enjoy!


Weiser Tip: For a richer, creamier texture, add 2 tbsp of grass fed sour cream or crème fraîche to the filling.