Chili Stuffed Sweet Potatoes turn leftovers into the star of your meal plan! Whip up a double-batch of chili early in the week to make this easy and delish dinner.
I have many weaknesses when it comes to food. Cheese. Anything cheesy. I want it ooey, gooey, and golden. Carbs. Yup. Potatoes and pasta pretty much make life worth living. While we’re at it, let’s make it spicy. Hot sauce should be it’s own food group, dontcha think?
If I’m speaking your language, then you will DIG these chili stuffed sweet potatoes. It’s spicy, it’s cheesy, and it’s carby. Not a word? Well it should be.
And while it’d be worth a Herculean effort, they’re so good, these Chili Stuffed Sweet Potatoes are one of the easiest meals you make.
Whip up a double-batch of chili earlier in the week. Bake your potatoes at your convenience. Then, just heat it all up when you’re ready for dinner.
Hearty and satisfying, these are a meal in themselves. But, if you really wanna kick things up a notch, serve them with a little pineapple-jalapeño salsa.
Chili Stuffed Sweet Potatoes
Preheat the oven to 400 degrees Fahrenheit. Prick each potato several times with a knife and place in foil lined baking dish. Cook until fork-tender. Allow to cool enough to handle, then cut a slit down each potato length-wise and press each end to pop them open.
Ladle a generous portion of chili over each potato and sprinkle lots and lots of cheese! Return the potatoes to the oven and cook until potatoes are warmed through and the cheese has completely melted, about 25-30 minutes.
While the potatoes are cooking, toss diced pineapple and jalapeños with vinegar and salt. Serve with the potatoes and enjoy!
Chili Stuffed Sweet Potatoes
Chili Stuffed Sweet Potatoes turn leftovers into the star of your meal plan! Whip up a double-batch of chili early in the week to make this easy and delish dinner.
Ingredients
- 4 sweet potatoes, scrubbed clean
- 4 cups of leftover chili
- 2 cups of shredded cheese
- Pineapple Jalapeno Salsa:
- 2 cups diced pineapple
- 1-2 jalapenos, seeded and diced
- 2 Tb. apple cider vinegar
- 1 tsp. salt
Instructions
Preheat the oven to 400 degrees Fahrenheit. Prick each potato several times with a knife and place in foil lined baking dish. Cook until fork-tender. Allow to cool enough to handle, then cut a slit down each potato length-wise and press each end to pop them open.
Ladle a generous portion of chili over each potato and sprinkle lots and lots of cheese! Return the potatoes to the oven and cook until potatoes are warmed through and the cheese has completely melted, about 25-30 minutes.
While the potatoes are cooking, toss diced pineapple and jalapeños with vinegar and salt. Serve with the potatoes and enjoy!
Craving comfort food? This Pasta Genovese is good for the soul! And, if you haven’t made these Bacon-Wrapped Chicken Nuggets, I don’t know what you’re waiting for!
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