Transform ordinary baked potatoes into a full dinner with these chili-topped spuds. In this healthy recipe, we use sweet potatoes for an added nutrient kick. Sprinkle on extra toppings as you see fit--sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.

Carolyn Malcoun
Source: EatingWell Magazine, January/February 2017


Ingredient Checklist


Instructions Checklist
  • Cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes.

  • Meanwhile, prick sweet potatoes with a fork in several places. Microwave on High until tender all the way through, 12 to 15 minutes.

  • Serve the sweet potatoes topped with the chili and cheese.

Nutrition Facts

417.3 calories; protein 30.7g 61% DV; carbohydrates 35.2g 11% DV; exchange other carbs 2.5; dietary fiber 8.4g 34% DV; sugars 11.8g; fat 17.6g 27% DV; saturated fat 7.4g 37% DV; cholesterol 88.1mg 29% DV; vitamin a iu 24268.6IU 485% DV; vitamin c 61.8mg 103% DV; folate 41.9mcg 11% DV; calcium 233mg 23% DV; iron 5.4mg 30% DV; magnesium 80.7mg 29% DV; potassium 1286.3mg 36% DV; sodium 442.5mg 18% DV; thiamin 0.8mg 78% DV.

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