Twice Baked Chili Cheese Stuffed Sweet Potatoes! (Recipe in Comments)

Ingredients

• 4 large Sweet Potatoes (Russet or orange‑fleshed, scrubbed)
• 3 stalks Green Onion (chopped)
• 1 small Fresh Chili (finely chopped; optional for heat)
• 1 cup Colby Jack Cheese (shredded)
• 0.5 cup Sour Cream (full‑fat)
• 2 tablespoons BBQ Rub (store‑bought or homemade)
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat fully.

   Time: PT10M

   Temperature: 400°F

2. Bake Sweet Potatoes

   Wash the sweet potatoes, pat dry, place them on a lined baking sheet and bake until very tender, about 45 minutes.

   Time: PT45M

   Temperature: 400°F

3. Cool Slightly

   Remove the potatoes from the oven and let them cool for about 5 minutes so they can be handled safely.

   Time: PT5M

4. Slice and Scoop

   Slice each potato lengthwise down the center, then scoop out the flesh, leaving roughly a ¼‑inch border to keep the skins intact. Transfer the scooped flesh to a mixing bowl.

   Time: PT10M

5. Prepare Filling

   To the bowl add the chopped green onion, chopped chili, shredded Colby Jack cheese, and sour cream. Stir until everything is evenly combined. Season with salt and pepper to taste.

   Time: PT5M

6. Stuff the Skins

   Spoon the filling back into each potato skin, mounding it slightly above the rim.

   Time: PT5M

7. Add Toppings

   Sprinkle a little extra shredded cheese, a pinch of chopped green onion, and ½ teaspoon of BBQ rub over each stuffed potato.

   Time: PT2M

8. Final Melt

   Return the potatoes to the oven (or switch to broil) and bake until the cheese on top is fully melted and lightly golden, about 5 minutes.

   Time: PT5M

   Temperature: 400°F

9. Rest and Serve

   Remove from the oven, let rest for 2 minutes, then serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

10g

Carbohydrates

45g

Fat

15g

Fiber

5g