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!
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 35 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
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.
- 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.
- Place them into an oven preheated to 375 degrees F and roast them for 30-35 minutes until tender.
3. 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.
4. 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.
5. 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.
6. Combine the sausage and potato, 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.
7. 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.
- 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.Print