Bacon-Chicken-Ranch-Stuffed Sweet Potatoes
  • 1pound maple pork bacon strips
  • 4 small sweet potatoesscrubbed
  • 1head broccolicut into small, bite-size florets
  • 1 medium red oniondiced
  • 2tablespoons olive oil
  • 2tablespoons fresh lemon juice
  • 2tablespoons ranch-seasoning spice blendsee recipe
  • ½pound boneless, skinless, organic, free-range chicken breasts
  • 1tablespoon chopped chives
  • 2tablespoons gluten-free, dairy-free ranch dressingtry Daiya brand
  • 2tablespoons dried parsley
  • tablespoons dried chives
  • 2teaspoons onion powder
  • teaspoons garlic powder
  • 1teaspoon dried onion flakes
  • 1teaspoon dried dill
  • 1teaspoon sea salt
  • 1teaspoon black pepper
  1. Preheat oven to 400°. Line one rimmed baking sheet with parchment paper and another with foil. Place a wire baking rack on the foil-lined sheet and evenly distribute bacon slices on the rack (about two slices per person); bake 15–20 minutes or until crispy. Reserve bacon fat drippings to sauté onion.
  2. Pierce sweet potatoes with a fork and place on parchment-lined baking sheet, along with broccoli florets seasoned with salt and pepper; take care to keep vegetables separated because the broccoli will finish roasting long before the potatoes. Bake sweet potatoes 45–60 minutes or until soft, and broccoli florets 20 minutes or until they begin to brown.
  3. Add 1–2 tablespoons reserved and melted bacon fat to a small sauté pan, along with onion, and cook until onion is translucent. Set aside.
  4. Preheat oven to 425°, line a rimmed baking sheet with aluminum foil, and lightly grease with coconut or avocado oil.
  5. Whisk olive oil, lemon juice and 2 tablespoons of ranch-seasoning mix in a medium glass bowl to form a paste. Brush on top of chicken breasts, season with salt and pepper, and bake chicken for 30–35 minutes or until internal temperature reaches 165°. (Check at 15 minutes. If chicken is browning too quickly, cover with foil.) Set aside chicken to cool slightly.
  6. Slice sweet potato open lengthwise and pinch the ends slightly toward the middle. Fluff the inside of the sweet potato with a fork.
  7. Shred chicken and place in bowl. Add broccoli. Mix in ranch dressing. Top each potato with one-quarter of filling. Sprinkle with 1–2 tablespoons onion and 1–2 pieces crumbled bacon. Garnish with chopped chives and a drizzle of ranch dressing.
Recipe Notes
Nutrition Facts
Bacon-Chicken-Ranch-Stuffed Sweet Potatoes
Amount Per Serving
Calories 423
* Percent Daily Values are based on a 2000 calorie diet.

Potatoes can be assembled ahead of time. When ready to eat, place potatoes on a parchment-lined baking sheet and bake for 10 minutes at 425°.

For the Ranch-Seasoning Spice Blend

Quickly combine spices, using a whisk or a mini/regular food processor if needed. Recipe will yield about 5 tablespoons. You’ll need 2 tablespoons for this recipe; store the rest in a small glass food-storage container for future use.