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These healthy stuffed Twice Baked Sweet Potatoes are an easy weeknight dinner recipe or appetizer your whole family will love. Perfectly roasted sweet potatoes filled with hearty sausage, onion, and pepper filling and topped with shaved parmesan cheese and baked until crispy and delicious.

Recently I have been making a lot of sweet potatoes, likely because they are just so delicious and packed with so much nutrition. These healthy sausage and pepper twice baked sweet potatoes were so good and my kids and my husband loved them. Always a huge bonus for me!

Tender roasted sweet potatoes baked and then filled with a hearty, flavor-packed sausage, onion and pepper filling that is so good and just so satisfying.

Plus, you can make these in about 35 minutes or even make them ahead and bake them when ready to eat. Perfect for meal prep since they store great and can be enjoyed for breakfast, lunch, dinner, or a healthy snack.

Why you will love these twice baked sweet potatoes

They only require a few simple ingredients and 45 minutes to make them.
Great meal prep recipe!
Full of protein, good fat, and fiber
The sausage + pepper + onion combo mixed in with sweet potato is amazing!
Crispy potato skins loaded with a flavor-packed filling your whole family will love!
One of the easiest weeknight dinners you can make with very little prep work!

Ingredients needed to make this recipe

sweet potatoes, bell peppers, parmesan cheese, onion and seasoning on a gray surface

How To Make twice baked sweet potatoes

You can easily make this recipe in no time at all any day of the week!

First, you need to cook the sweet potatoes. This is very simple to do and takes half the time compared to cooking them whole. You want to select sweet potatoes that are longer and slightly wide and all similar in size so they cook at even times and temperature.

Prep the sweet potatoes. Scrub the sweet potatoes and carefully slice them down the center lengthwise using a large, sharp kitchen knife. Then brush them with olive oil all over and sprinkle both sides of each potato with salt and pepper. Lay the potatoes face down onto a baking sheet.
Bake the potatoes. Place them into an oven preheated to 375 degrees F and roast them for 30-35 minutes until tender.
Make the sausage and pepper filling. While the sweet potatoes are baking, you can make the crazy good filling. Prep all of the veggies and heat up a pan to medium heat, add a little olive oil and then add in the sausage and cook until slightly browned, then add in the onion, garlic, and seasoning.
Season with salt and pepper and add in the diced roasted red peppers. Cook’s Tip: If you don’t have roasted red bell peppers but you have a bell pepper, then you can roast it yourself. Just roast the pepper over a flame on a gas stove or grill turning it over as it cooks to allow all sides to get nice and charred. Immediately place it into a bowl and cover the bowl with plastic wrap. Let it sit for 15-20 minutes, then slice off the end, remove the seeds and ribs of the pepper and dice it up.
Scoop out the potato. When the potatoes are done, scoop out the centers of the potato, leaving a thin edge around each potato skin. Add the scooped out potato to the sausage, onion, and pepper mixture.
Combine filling and stuff potatoes. Add the potato to the sausage, mashing the potato up a little bit while you mix. Then generously fill each potato skin with the filling. You may have some filling left over that you can use in omelet’s, on pizza, or as a quick healthy snack.
Top and Bake. Top each potato with shredded parmesan cheese and bake for 20 minutes at 400 degrees F.

These twice baked sweet potatoes are so good! Nice and crispy on the edges and hearty and filing in the center with a nice light, cheesy topping. Add a scoop of sour cream or greek yogurt and some chives and it is one of the best easy meals ever!

Can you freeze twice baked sweet potatoes?

Yes, you can and they freeze quite well. To freeze these potatoes: Follow the recipe all the way through stuffing them but do not bake them a second time. Let them cool completely, wrap each one tightly in plastic wrap and then in foil.

Label them, and store them in a freezer-friendly airtight bag or container in the freezer for up to 3 months. How great is that?

To reheat: Transfer the potatoes to the refrigerator overnight to defrost. Unwrap them from the packaging, place them onto a baking sheet or baking dish, cover with foil, and bake them at 400 degrees F for 25-30 minutes. Top them with cheese, increase the oven temperature to 425 degrees F and bake them for another 10-15 minutes to melt the cheese and get them nice and crispy around the edges.

What to serve with these twice baked sweet potatoes

Salad. Such as this Kale and Brussel Sprout Salad, this Mediterranean Couscous Salad, or this Easy Kale Salad With Lemon.
Protein-rich chickpeas. Such as these Oven Roasted Chickpeas or this Easy 5 Minute Hummus.
More veggies. Such as these Spicy Baked Cauliflower Wings, Garlic and Lemon Green Beans, or this Oven Roasted Broccoli.

Recipe tips

To select nice ripe sweet potatoes make sure they are bright orange in color with little to no indentations. A few brown spots are okay as long as they are light in color. For this recipe, longer, semi-wide potatoes work best to hold all of the amazing filling.
Brush the sweet potatoes with oil and season them with salt and pepper before you bake them so that the skin also get’s some good flavor.
You can used any kind of ground meat for this recipe, like ground chicken, ground turkey, or ground sausage like I used. My kids prefer the sausage so that is why I used it.
Green or red bell peppers are good in this recipe but I prefer the red peppers since you can buy them jarred and ready to go! Which makes this recipe even easier.
To make this recipe vegan or vegetarian use plant based ground meat or chopped cooked black beans or mushrooms in the filling instead of the sausage. Skip the cheese or use dairy-free cheese.
To make these twice baked sweet potatoes ahead of time: Roast and scoop out the potatoes, make the filling and fill the potatoes. Let them cool completely, place them onto a baking sheet or plate, cover them with plastic wrap, and store them refrigerated for up to 3 days. Then remove the plastic wrap, place them onto a baking sheet and bake for 30-35 minutes at 400 degrees F. Top with cheese, increase the oven temperature to 425 degrees F and bake for another 10-15 minutes to melt the cheese.

Here are some other sweet potato recipes you may also enjoy!

Did you try this recipe? If you did, then please leave a rating and comment below. I would love to hear from you.

Sausage and Pepper Twice Baked Sweet Potatoes

★★★★★

5 from 1 reviews

Author: Amy
Prep Time: 10
Cook Time: 45
Total Time: 55 minutes
Yield: 4–6 1x
Diet: Gluten Free

Print Recipe

Description

These healthy stuffed twice baked sweet potatoes are an easy weeknight dinner recipe or appetizer your whole family will love. Perfectly roasted sweet potatoes filled with hearty sausage, onion, and pepper filling and topped with shaved parmesan cheese. Then loaded up with a dollop of sour cream and chives. So Delicious!

Ingredients

Scale

2 medium size oblong sweet potatoes
1–2 tablespoons olive oil
Kosher salt
Black pepper
16 oz ground sausage – any type will work
1 small onion, diced
2–3 cloves of garlic, minced
1 teaspoon chili powder (optional)
1 tablespoon Italian seasoning (optional)
1/2 cup roasted red bell peppers, diced
1/4 – 1/2 cup grated parmesan cheese
Sour cream – for topping
Chives – for topping

Instructions

Cook the sweet potatoes

Preheat the oven to 375 degrees F.
Carefully scrub and slice the sweet potatoes lengthwise down the center of each potato. This should give you 4 halves of sweet potatoes. You can also use 3 sweet potatoes since you should have enough filling which depends on the size of potatoes you use.
Generously brush each potato all over with olive oil and season with salt and pepper. Lay the potatoes face-down onto a baking sheet and place them into the oven to bake for 30-35 minutes until nice and tender. Remove and let them cool for a few minutes.

Make the sausage and pepper filling

While the potatoes are baking, you can make the insane filling. Heat up a pan to medium heat with a little bit of olive oil. Add the ground sausage and cook it for 3-4 minutes, breaking it up in the pan as it cooks. Once it is mostly cooked and browned, add in the diced onion, minced garlic, chili powder, Italian seasoning and a pinch of salt and pepper. Stir and let that all cook for 2-3 minutes to wake up the spices and get the veggies nice and soft.
Then stir in the diced roasted red bell peppers. Turn of the heat and let the mixture sit in the pan for a few minutes, then transfer it to a mixing bowl.
Run a spoon around the edge of each potato half and scoop out the center leaving a rim around the potato skins. Place the scooped out potato into the bowl with the sausage mixture. Combine the potato and sausage mixture, mashing up the potato a little bit while you mix it.

Fill and bake the potatoes

Use a spoon to carefully fill each potato skin generously with the sausage filling.
Place the filled potatoes back onto the baking sheet you cooked the potatoes on, increase the oven temperature to 400 degrees F, top each potato with some of the parmesan cheese and bake them for another 20 minutes.

Garnish and Serve

To serve, top each potato with some sour cream or plain Greek yogurt and a sprinkle of fresh chives and enjoy!

Notes

To select nice ripe sweet potatoes make sure they are bright orange in color with little to no indentations. A few brown spots are okay as long as they are light in color. For this recipe, longer, semi-wide potatoes work best to hold all of the amazing filling.
Brush the sweet potatoes with oil and season them with salt and pepper before you bake them so that the skin also get’s some good flavor.
You can used any kind of ground meat for this recipe, like ground chicken, ground turkey, or ground sausage like I used. My kids prefer the sausage so that is why I used it.
Green or red bell peppers are good in this recipe but I prefer the red peppers since you can buy them jarred and ready to go! Which makes this recipe even easier.
To make this recipe vegan or vegetarian use plant based ground meat or chopped cooked black beans or mushrooms in the filling instead of the sausage. Skip the cheese or use dairy-free cheese.
To make these twice baked sweet potatoes ahead of time: Roast and scoop out the potatoes, make the filling and fill the potatoes. Place them on a baking sheet or plate, cover them with plastic wrap and store them refrigerated for up to 2 days. Then remove the plastic wrap, top with the cheese and bake for 30-35 minutes at 400 degrees F when ready to eat.

Category: Healthy Dinner Ideas
Method: Baked
Cuisine: American