Remember the loaded potato bar craze? This hearty riff is a weeknight meal’s dream found when I ran across a food article in Better Homes & Gardens. We made several modifications such as a combo of shredded cheddar and jack cheeses, more ground beef (which BTW, you could also use ground turkey), an extra scallion, and added a teaspoon of chipotle powder.
As far as microwaving the sweet potatoes, not a fan. Often they come out inconsistent as to the softness throughout. Of course, if you are pressed for time, that might be the way to go. Ours took 60 minutes in a 400° oven (time to enjoy a pre-dinner glass of wine).
It’s a personal preference whether or not you eat the potato skins. I for one, don’t mind them and get extra fiber from doing so, The Hubs, not so much. If you have leftovers, they will keep in the refrigerator for up to 3 days, although it’s best to keep all of the layers separate.
Chili-Stuffed Sweet Potatoes
- 1 cup fresh salsa, drained (liquid reserved)
- 12 oz. to 1 lb. lean ground beef (you decide how much meat)
- 2 tsp. chili powder
- 1 tsp. chipotle powder
- 15-oz. can black bean fiesta, undrained
- 4 medium sweet potatoes
- 1+ cup grated cheddar cheese (or a jack and cheddar mix)
- 1⁄2 cup sour cream
- 3 scallions, thinly sliced
- In a two-quart sauce pan heat 2 tablespoons olive oil over medium heat. Add drained salsa for 3 minutes.
- Add the meat and chili powder. Cook and stir, breaking up the meat with a wooden spoon, until cooked throughand beginning to brown, about 5 minutes.
- Stir in reserved salsa liquid and beans with their liquid. Bring to a simmer. Reduce heat to low; cover and cook, stirring occasionally, until flavors meld, about 10 minutes.
- Meanwhile, to cook the sweet potatoes, wash and pat dry. Prick each spud four times with a fork; microwave on high for 15 minutes, flipping once during cooking. (Alternatively, bake the potatoes in a 400° oven for 45-60 minutes.)
- Use a sharp knife to test for doneness. If not tender enough, continue to microwave in one-minute increments until tender.
- Split open the potatoes and gently squeeze to create a central cavity. Place on plates.
- Spoon chili over potatoes and top with cheese, sour cream and scallions.