Description

These Loaded Baked Sweet Potato Skins with Turkey Chili are the ultimate game-day appetizer or main dish. Roasted sweet potato skins are filled with a smoky, savory turkey chili, topped with melted cheese, and finished with fresh green onions and a dollop of sour cream.

Ingredients

Scale

4 medium sweet potatoes
1 lb ground turkey (93/7 lean)
2 tbsp olive oil, divided
1 medium yellow onion, diced
3 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes (fire-roasted preferred), with juices
2 tbsp tomato paste
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
Salt and black pepper to taste
1 cup shredded cheddar or Monterey Jack cheese
3–4 green onions, sliced
Sour cream or Greek yogurt for serving

Instructions

Preheat the oven to 400°F (200°C). Position the rack in the middle.
Scrub the sweet potatoes clean and pat them dry. Pierce them all over with a fork (6-8 times each). Rub with 1 tablespoon olive oil and a generous pinch of salt. Place directly on a baking sheet.
Roast the sweet potatoes for 35-40 minutes, flipping halfway through, until a knife slides through the thickest part with little resistance. Set aside to cool for 5 minutes.
While the potatoes roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until translucent and starting to brown.
Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
Add the ground turkey and cook for 6-7 minutes, breaking it up, until no longer pink. Let excess liquid cook off.
Stir in the tomato paste and cook for 1-2 minutes. Add chili powder, cumin, smoked paprika, salt, and pepper. Stir to coat evenly.
Pour in the diced tomatoes (with juices) and drained black beans. Bring to a simmer, then reduce heat to low. Let bubble gently for 10-12 minutes, stirring occasionally, until thickened. Taste and adjust seasoning.
When sweet potatoes are cool enough to handle, cut them in half lengthwise. Use a spoon to scoop out the flesh, leaving a ¼-inch border against the skin.
Arrange the sweet potato skins on the baking sheet, cut side up. Spoon the turkey chili into each skin, dividing evenly.
Top with shredded cheese. Return to the oven and bake for 5-7 minutes until cheese is melted and bubbly.
Remove from oven and let rest for 2 minutes. Top with sliced green onions and a dollop of sour cream or Greek yogurt. Serve warm.

Notes

Don’t skip piercing the sweet potatoes to prevent bursting. Let the chili simmer long enough for flavors to meld. Season chili in layers for depth. Leave a ¼-inch border when scooping potato flesh to prevent skins from tearing. For a vegetarian version, swap turkey for an extra can of black beans and finely chopped mushrooms. Chili tastes even better the next day.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 2 filled skins
Calories: 420
Sugar: 8
Sodium: 680
Fat: 18
Saturated Fat: 7
Carbohydrates: 35
Fiber: 9
Protein: 28

Keywords: sweet potato skins, turkey chili, game day appetizer, loaded sweet potatoes, healthy appetizer, gluten-free appetizer