Stuffed Sweet Potatoes (5 Filling Options)

Ingredients

• 4 large Sweet potatoes ((9-12 ounces each))
• 2 tbsp Olive oil
• 1/2 tsp Sea salt ((plus more to taste))
• 1/4 tsp Black pepper ((optional, plus more to taste))
• 2 cups Shredded chicken
• 1/2 cup BBQ sauce
• 1/2 cup Cheddar cheese ((shredded))
• 2 medium Green onions ((sliced))
• 1 15-oz can Black Beans ((drained and rinsed))
• 1 tbsp Lime juice
• 1 tbsp Taco seasoning
• 1/2 cup Cheddar cheese ((shredded))
• 2 tbsp Sour cream
• 1/2 medium Jalapeno ((sliced thinly))
• 1/2 medium Avocado ((diced))
• 4 tsp Fresh cilantro ((chopped or whole leaves))
• 1 tbsp Olive oil
• 1 lb Ground beef
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 1 cup Marinara sauce
• 1 tsp Italian seasoning ((optional))
• 1/2 cup Mozzarella cheese ((shredded))
• 2 tbsp Fresh basil ((cut into ribbons))
• 2 cups Broccoli ((cut into small florets))
• 1/4 tsp Sea salt
• 1/8 tsp Black pepper
• 3/4 cup Cheddar cheese ((shredded, divided into 1/2 cup and 1/4 cup))
• 8 oz Small shrimp ((peeled, deveined, and tails removed))
• 1 tbsp Fajita seasoning
• 2 tbsp Olive oil ((divided))
• 2 tbsp Lime juice
• 2 cloves Garlic ((minced))
• 1/2 medium Onion ((sliced))
• 1 medium Bell pepper ((sliced; I used 1/2 red and 1/2 yellow))
• Fresh cilantro ((optional, for garnish))

Instructions

1. 1

   --- Bake Sweet Potatoes: ---

2. 2

   Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with foil or parchment paper.

3. 3

   Place the potatoes onto the prepared baking sheet. Use a fork or knife to pierce small holes all over the potatoes (about 4-5 spots per potato is enough).

4. 4

   Drizzle the olive oil over the sweet potatoes, and season with salt and pepper. Massage the oil and seasoning into the skin.

5. 5

   Bake sweet potatoes in the oven for 40-50 minutes for medium sweet potatoes, or 50-60 minutes for large sweet potatoes, flipping carefully with tongs about halfway through, until fork tender.

6. 6

   While the potatoes are baking, make the filling of your choice below.

7. 7

   When the potatoes have cooled enough to handle, cut a slit lengthwise in the top of each potato. Lightly mash the inside with a fork, so that there is room for fillings. Season the inside with salt and pepper to taste.

8. 8

   Stuff sweet potatoes with filling as described below. (You’ll need about 1/3 to 1/2 cup filling per potato, so may have extra filling left over if your potatoes are small to medium instead of large.)

9. 9

   --- BBQ Chicken Stuffed Sweet Potatoes: ---

10. 10

    Combine the shredded chicken and barbecue sauce in a medium skillet over medium heat. Cook just until hot, then remove from heat and cover to keep warm.

11. 11

    When the potatoes are ready, stuff the BBQ chicken mixture into them. Top with shredded cheese.

12. 12

    Bake stuffed sweet potatoes at 425 degrees F (218 degrees C) for about 5 minutes, until the cheese is melted.

13. 13

    Sprinkle with sliced green onions.

14. 14

    --- Mexican Black Bean Stuffed Sweet Potatoes: ---

15. 15

    In a large bowl, combine the rinsed black beans, lime juice, and taco seasoning.

16. 16

    When the potatoes are ready, stuff the black bean mixture into them. Top with shredded cheese.

17. 17

    Bake stuffed sweet potatoes at 425 degrees F (218 degrees C) for about 5 minutes, until the cheese is melted.

18. 18

    Top the potatoes with sour cream, jalapeno slices, diced avocado, and fresh cilantro.

19. 19

    --- Ground Beef Stuffed Sweet Potatoes: ---

20. 20

    Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, and season with salt and pepper. Cook the beef for 8-10 minutes, breaking apart the meat with a spoon or spatula, until browned.

21. 21

    Stir in the marinara and Italian seasoning. Reduce heat to a gentle simmer. Simmer for 3-5 minutes, until thickened.

22. 22

    When the potatoes are ready, stuff the beef marinara mixture into them. Top with shredded cheese.

23. 23

    Bake stuffed sweet potatoes at 425 degrees F (218 degrees C) for about 5-7 minutes, until the cheese is melted and browned.

24. 24

    Sprinkle with fresh basil ribbons.

25. 25

    --- Broccoli Cheese Stuffed Sweet Potatoes: ---

26. 26

    Bring a large saucepan of salt water to a boil. Add the broccoli florets and cook, uncovered, for 2-3 minutes, until tender.

27. 27

    Drain the broccoli. Season with salt and pepper.

28. 28

    Stir 1/2 cup of shredded cheese into the broccoli.

29. 29

    When the potatoes are ready, stuff the broccoli cheese mixture into them. Sprinkle with the remaining 1/4 cup shredded cheese.

30. 30

    Bake stuffed sweet potatoes at 425 degrees F (218 degrees C) for about 5 minutes, until the cheese is melted.

31. 31

    --- Shrimp Fajita Stuffed Sweet Potatoes: ---

32. 32

    Cook shrimp fajitas according to the instructions here. (You’ll need 1/2 the regular fajita recipe for stuffing sweet potatoes, which are the amounts listed above.)

33. 33

    When the potatoes are ready, stuff the shrimp fajita mixture into them. Garnish with fresh cilantro, if desired.