Description

These Loaded Chipotle Beef Sweet Potato Skins are a flavorful and satisfying dish featuring tender sweet potatoes filled with a smoky, spicy chipotle ground beef mixture, topped with melted cheddar and Monterey Jack cheeses. Finished with crispy bacon bits and fresh toppings like avocado, cilantro, and jalapeños, they make a perfect appetizer or main course with a delightful blend of smoky and spicy flavors.

Ingredients

Scale

Sweet Potatoes

6 medium-sized sweet potatoes

Beef Filling

1 pound ground beef (or chicken/venison/bison; omit if vegetarian)
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, sliced or mashed, for serving
Cilantro, chopped, for serving
Green onions, sliced, for serving
Jalapeños, candied or fresh, for serving
Sour cream or Greek yogurt, for serving

Instructions

Preheat and bake 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 them directly on the oven rack and bake for 35-40 minutes until tender when pierced with a fork. Once baked, slice each sweet potato in half lengthwise and allow them to cool slightly.
Cook the beef mixture: While the sweet potatoes bake, heat a large skillet over medium heat. Add the ground beef and chopped yellow onion and cook until the beef is browned and onions are softened, stirring frequently. Stir in chili powder, chipotle chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper to season evenly. Mix in the tomato paste, then add the hot sauce and 1/3 cup water. Let the mixture simmer for about 5 minutes to meld flavors, then remove from heat.
Scoop and stuff the sweet potatoes: Use a fork to carefully scoop out most of the flesh from each sweet potato half, leaving about a 1/4-inch thick edge to maintain structure. Arrange the potato skins on a parchment-lined baking sheet. Evenly fill each skin with the prepared beef mixture, then sprinkle shredded cheddar and Monterey Jack cheese on top.
Bake stuffed skins: Place the baking sheet back into the oven and bake the stuffed sweet potato skins for 15-20 minutes, until the cheese has melted and the tops are bubbly and slightly golden.
Garnish and serve: Remove from the oven and immediately top with crispy bacon bits along with your preferred fresh toppings such as avocado, cilantro, green onions, jalapeños, and a dollop of sour cream or Greek yogurt. Serve warm and enjoy!

Notes

You can substitute ground beef with ground chicken, venison, or bison based on preference or dietary needs.
For a vegetarian version, omit the meat and bacon bits; consider adding black beans or lentils as a protein alternative.
Adjust the amount of chipotle chili powder and hot sauce according to your spice tolerance.
These can be prepared ahead by baking sweet potatoes and cooking the beef mixture in advance; assemble and bake just before serving.
Leftovers store well in the refrigerator for up to 3 days and reheat in the oven to maintain crispness.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Keywords: sweet potato skins, loaded sweet potatoes, chipotle beef, spicy beef recipe, baked stuffed sweet potatoes, appetizer, game day food