Description
These Loaded Chipotle Beef Sweet Potato Skins are a flavorful and hearty appetizer or main dish featuring tender baked sweet potatoes filled with a spicy chipotle-seasoned ground beef mixture, topped with melted cheddar and Monterey Jack cheeses, and finished with crispy bacon bits and fresh toppings like avocado and cilantro. Perfect for game day or a comforting dinner with a smoky, spicy kick.
Ingredients
Sweet Potato Skins
- 6 medium-sized sweet potatoes
Beef Mixture
- 1 pound ground beef (or substitute with chicken, venison, or bison)
- 1 yellow onion, chopped
- 1 tablespoon chili powder
- 2 teaspoons chipotle chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 2 tablespoons tomato paste
- 1/4 cup hot sauce
- Salt and black pepper, to taste
- 1/3 cup water
Toppings
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Crispy bacon bits (omit if vegetarian)
- Avocado, for serving
- Cilantro, for serving
- Green onions, for serving
- Jalapeños, for serving
- Sour cream or Greek yogurt, for serving
Instructions
- Prepare the Sweet Potatoes: Preheat your oven to 425°F (220°C). Prick each sweet potato several times with a fork to allow steam to escape. Place the sweet potatoes directly on the oven rack and bake until tender, about 35-40 minutes. Once baked, remove from the oven, slice each potato in half lengthwise, and allow them to cool slightly to handle.
- Cook the Beef Mixture: While the sweet potatoes bake, heat a large skillet over medium heat. Add the ground beef and chopped yellow onion, cooking until the beef is fully browned and the onion is softened, about 6-8 minutes. Drain any excess fat if needed. Stir in the chili powder, chipotle chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper. Mix well to coat the beef and onion evenly with spices. Add the tomato paste, hot sauce, and 1/3 cup water, stirring to combine. Let the mixture cook and reduce for about 5 minutes, then remove from heat.
- Scoop and Stuff: Use a fork or spoon to carefully scoop out most of the sweet potato flesh from each half, leaving approximately a 1/4 inch thick layer inside the skins to maintain structure. Arrange the hollowed potato skins on a parchment-lined baking sheet. Evenly distribute the spicy beef mixture into each skin, filling them generously.
- Add Cheese and Bake: Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over each stuffed sweet potato skin. Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the cheese is completely melted and bubbly.
- Serve with Toppings: Remove the sweet potato skins from the oven and serve immediately. Top each with crispy bacon bits, sliced avocado, chopped cilantro, green onions, jalapeños, and a dollop of sour cream or Greek yogurt for extra creaminess and flavor. Enjoy these loaded chipotle beef sweet potato skins hot for the best taste and texture.
Notes
- For a vegetarian version, omit the ground beef and bacon bits. Consider using a plant-based protein or black beans to fill the skins instead.
- To reduce heat, adjust or omit the chipotle chili powder and hot sauce according to your preference.
- Sweet potatoes can be baked ahead of time and refrigerated; assemble and bake with toppings just before serving.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven to maintain crispiness.
- Substitute sour cream with Greek yogurt for a healthier topping option.
