Loaded Sweet Potato Skins with Spiced Beef and Cheddar Tips, FAQ & printable recipe

Tips for success

For extra-crispy skins, rub the potatoes with a little more oil and salt before roasting, and make sure they are completely dry before oiling.

You can also roast them directly on the oven rack for better air circulation, but place a foil-lined sheet on the rack below to catch any drips.

The beef filling can be made ahead and refrigerated for up to 3 days. When ready to assemble, reheat the filling in a skillet and proceed with the recipe.

If you prefer a vegetarian version, replace the beef with cooked lentils or black beans and season the same way—just skip the meat temperature check.

Variations

• Turkey and Black Bean: Swap the ground beef for ground turkey and add a can of drained black beans with the spices. Cook the turkey to 165°F (74°C). The beans add fiber and make the filling go further.
• Veggie Fajita: Skip the meat and sauté sliced bell peppers, onions, and mushrooms with the same spices. Add a can of fire-roasted tomatoes for extra moisture. This vegetarian version is just as hearty.
• BBQ Chicken: Replace the beef with shredded rotisserie chicken and toss with barbecue sauce and a little smoked paprika. Top with cheddar and broil as directed. The sweet potato pairs beautifully with smoky BBQ flavors.
• Breakfast Style: Use breakfast sausage instead of ground beef, and add a fried egg on top of each potato before serving. The sausage should be cooked to 160°F (71°C). A drizzle of hot sauce finishes it off.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until hot and the cheese is melted.

Freezer

Freeze the assembled (but unbaked) stuffed potatoes on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat thawed or refrigerated potatoes in a 350°F (175°C) oven for 10–15 minutes, or until heated through.

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven at 350°F (175°C) until hot and the cheese is melted. The skins may soften upon reheating but will still be delicious.

The sweet potatoes can be roasted up to 2 days ahead and kept refrigerated. The beef filling can also be prepared in advance.

When ready to serve, assemble the potatoes, add the cheese, and broil as directed. This makes the recipe perfect for meal prep or entertaining.

Serving ideas

Serve these loaded sweet potatoes as a main course with a crisp green salad dressed in a simple vinaigrette. The acidity of the salad balances the richness of the beef and cheese. For a heartier meal, add a side of roasted vegetables or a bowl of soup.

As an appetizer, cut each potato in half crosswise and serve on a platter with extra sour cream and cilantro on the side.

These are also great for game-day spreads—they hold up well and can be eaten with a fork. Pair with a cold beer or a sparkling water with lime.

Frequently asked questions

Recipe card

Loaded Sweet Potato Skins with Spiced Beef and Cheddar

Prep 15 minCook 52 minTotal 1 h 7 minServes 4

Ingredients

• 4 medium sweet potatoes
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 lb lean ground beef
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 2 tbsp butter
• 1/2 cup shredded cheddar cheese
• 2 tbsp fresh cilantro, chopped (for garnish)
• 1/4 cup sour cream (for serving)

Instructions

1. Heat the oven to 400°F (200°C). Scrub the sweet potatoes and pierce each one several times with a fork. Rub the skins all over with the olive oil and sprinkle with the kosher salt. Place them on a baking sheet lined with foil and roast for 45 minutes, until fork-tender and caramelized at the edges.
2. While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5 minutes. Add the diced onion and cook until softened, about 3 minutes. Stir in the garlic, cumin, smoked paprika, and tomato paste. Cook for 2 more minutes, until fragrant and the beef is fully cooked through, reaching an internal temperature of 160°F (71°C).
3. When the potatoes are done, let them cool for 5 minutes. Slice each potato in half lengthwise. Use a spoon to gently scoop the flesh into a bowl, leaving a thin layer attached to the skin. Add the butter to the flesh and mash until smooth. Season with a pinch of salt if desired.
4. Spoon the mashed sweet potato back into the skins, mounding it slightly. Top each potato with a generous portion of the spiced beef mixture, pressing it gently into the potato.
5. Turn the oven to broil. Sprinkle the shredded cheddar cheese evenly over the filled potatoes. Place them on a broiler-safe pan and broil for 2 minutes, until the cheese is melted and bubbly and the edges are lightly charred.
6. Remove the potatoes from the broiler. Garnish with fresh cilantro and a dollop of sour cream. Serve immediately while hot.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

45 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.