Red Hot Sweet Potato Skins

I’m beginning to think that recipes involving Frank’s Red Hot get me way too excited!! I literally danced around my kitchen munching on these!!

This recipe is great for using up any left over chicken from a roast, or if you’re not sure what to do with some chicken thighs!

3 chicken thighs or any other kind of pre-cooked chicken
1 large sweet potato
1 avocado
1 clove of garlic – crushed
1/4 cup of Frank’s Original Red Hot
Coconut oil
Cracked black pepper
(Optional – salt)

Method:

Pre-heat your oven to 200°c, pierce the sweet potato with a fork, wrap in tin-foil with a tiny splash of water and bake for 60-70 minutes – until soft.
If cooking the chicken thighs from scratch, season the thighs and bake for 30-40 minutes, until the chicken is cooked through and the skin is golden and crispy, remove from the oven and set aside.
Allow to potato to cool for about 20 minutes before slicing in half, scooping out the inside and chopping into bite sized pieces, season with black pepper.
Heat a large pan with some coconut oil (roughly 1 tbsp) place the potato flesh side down and crisp for 3-4 minutes before doing the same on the opposite side, remove from the heat and set aside.
Heat a small pan with 1/2 tsp of coconut oil, add the garlic, saute for roughly 1 minute before adding the smashed avocado, cook for a further 2-3 minutes before removing from the heat and placing on top of the skins.
Tear the chicken away from the bone, heat a small dry pan and add the chicken, crisp it up before adding the hot sauce and cooking for 2-3 minutes until heated through.
Pop the chicken on top of the avocado, serve and enjoy!!