Chili Stuffed Sweet Potatoes
Delicious, hearty and filling chili stuffed sweet potatoes! A great weeknight dinner twist, or a clever way to use leftovers!
Ingredients
- 8 oz Ground Beef
- 2 Sweet Potatoes
- 3 cloves Garlic
- 3 Scallions
- 2 oz Sour Cream
- 1/4 tbsp Southwest Spice
- 2 tbsp Tomato Paste
- 1 cup Shredded Pepper Jack Cheese
- 1 tsp Hot Sauce
- 1.5 oz Chicken Stock Concentrate
- 1 tbsp Butter
- 2 tbsp Vegetable Oil
- Salt
- Pepper
- Water
Instructions
Prep
- For starters, use a fork to jab at the potatoes all over. This will allow the potato to ‘breathe’ a bit while it cooks, reducing the risk of exploding! Then, wrap your potatoes in aluminum foil and set on a baking sheet. Preheat the oven to 400 degrees and then place in the oven. Bake for approximately 1 hour and 15 minutes or until completely soft in the center. You can use a knife or a fork to test the potato.
- Mince Garlic
- Trim and thinly slice scallions, separating whites from greens.
- Separately, in a small bowl, combine sour cream and ¼ tsp Southwest Spice. Add cold water 1 tsp at a time until the mixture becomes runny. The consistency should resemble a dressing or gravy. Season with salt and pepper to taste. Set aside to chill.
Cooking the Chili
- Meanwhile, as the potatoes are cooking heat a drizzle of oil in a large pan or dutch oven over medium-high heat. Add the ground beef and break the beef into small pieces as it browns. Add the scallions, garlic, and remaining southwest spice to the pan and stir in well. Cook until thoroughly browned and veggies are soft, approximately 10-15 minutes.
- Next, stir in the tomato paste right into the pan along with the stock concentrate, and ⅓ cup water. Continue to stir while cooking, for 2-3 minutes, or until the liquid reduce and the chili thickens. Season with salt and pepper.
- Next, stir in the tomato paste right into the pan along with the stock concentrate, and ⅓ cup water. Continue to stir while cooking, for 2-3 minutes, or until the liquid reduce and the chili thickens. Season with salt and pepper.
- Once the potatoes have finished cooking, carefully remove them from the oven.Allow them to cook enough to be able to handle them without burning yourself.
Assemble the dish
- Halve potatoes lengthwise and scoop our half of the insides.
- Sprinkle the halves lightly with salt.
- Finally, fill up the with your delicious chili and sprinkle generously with cheese.
- Drizzle the sour cream crema over the top and garnish with scallion greens.
Notes
If you’re looking for an extra kick of spice, feel free to add hot sauce or cayenne directly into the pan with the chili.