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. Source: EatingWell Magazine, January/February 2017

Carolyn Malcoun


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 calories; 17.6 g total fat; 7.4 g saturated fat; 88 mg cholesterol; 443 mg sodium. 1286 mg potassium; 35.2 g carbohydrates; 8.4 g fiber; 12 g sugar; 30.7 g protein; 24269 IU vitamin a iu; 62 mg vitamin c; 42 mcg folate; 233 mg calcium; 5 mg iron; 81 mg magnesium; 1 mg thiamin;

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Rating: 5 stars
my family loved these! Read More