Jalapeño Popper Stuffed Sweet Potatoes
Jalapeño Popper Stuffed Sweet Potatoes
Ingredients
For the Sweet Potatoes
- 4 sweet potatoes, medium to large
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Jalapeño Popper Filling
- 8 ounces cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 6 slices bacon, cooked crispy and crumbled
- 2 jalapeños, large, finely diced, seeds and membranes removed for less heat
- 2 stalks green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Topping and Garnish
- 1/2 cup shredded Monterey Jack cheese
- 2 slices bacon, cooked crispy and crumbled
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sour cream or Mexican crema, for serving, optional
- hot sauce, as needed, for serving, optional
Instructions
- 1
Preheat your oven to 400°F. Wash the sweet potatoes thoroughly and pat them dry. Prick each sweet potato several times with a fork.
⏱️ 5 min•🌡️ 400
- 2
Rub the sweet potatoes with olive oil, then sprinkle with salt and black pepper. Place them directly on the oven rack or on a baking sheet lined with parchment paper.
⏱️ 5 min•🌡️ 400
- 3
Bake the sweet potatoes for 45-60 minutes, or until they are very tender when squeezed and easily pierced with a fork. Cooking time will vary based on size.
⏱️ 50 min•🌡️ 400
- 4
While the sweet potatoes are baking, prepare the jalapeño popper filling. In a medium bowl, combine the softened cream cheese, 1 cup of shredded Monterey Jack cheese, shredded sharp cheddar cheese, 6 slices of crumbled bacon, diced jalapeños, sliced green onions, garlic powder, onion powder, smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until well combined.
⏱️ 15 min
- 5
Once the sweet potatoes are cooked, carefully remove them from the oven. Reduce the oven temperature to 375°F. Let the sweet potatoes cool slightly for a few minutes until they are cool enough to handle.
⏱️ 5 min•🌡️ 375
- 6
Slice each sweet potato lengthwise down the middle, being careful not to cut all the way through. Scoop out most of the sweet potato flesh into the bowl with the jalapeño popper filling, leaving about a 1/4-inch border of flesh inside the skin to maintain its shape. Mash the sweet potato flesh with the filling ingredients until thoroughly mixed.
⏱️ 10 min
- 7
Spoon the jalapeño popper filling back into the sweet potato skins, mounding it generously. Place the stuffed sweet potatoes back on the baking sheet.
⏱️ 5 min
- 8
Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the top of each stuffed sweet potato.
⏱️ 2 min
- 9
Return the stuffed sweet potatoes to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly and the filling is heated through.
⏱️ 15 min•🌡️ 375
- 10
Remove from the oven. Garnish with the remaining 2 slices of crumbled bacon and fresh chopped cilantro. Serve hot with a dollop of sour cream or Mexican crema and a dash of hot sauce, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Jalapeño Popper Stuffed Sweet Potatoes
Ingredients
For the Sweet Potatoes
- 4 sweet potatoes, medium to large
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Jalapeño Popper Filling
- 8 ounces cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 6 slices bacon, cooked crispy and crumbled
- 2 jalapeños, large, finely diced, seeds and membranes removed for less heat
- 2 stalks green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Topping and Garnish
- 1/2 cup shredded Monterey Jack cheese
- 2 slices bacon, cooked crispy and crumbled
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sour cream or Mexican crema, for serving, optional
- hot sauce, as needed, for serving, optional
Instructions
- 1
Preheat your oven to 400°F. Wash the sweet potatoes thoroughly and pat them dry. Prick each sweet potato several times with a fork.
⏱️ 5 min•🌡️ 400 - 2
Rub the sweet potatoes with olive oil, then sprinkle with salt and black pepper. Place them directly on the oven rack or on a baking sheet lined with parchment paper.
⏱️ 5 min•🌡️ 400 - 3
Bake the sweet potatoes for 45-60 minutes, or until they are very tender when squeezed and easily pierced with a fork. Cooking time will vary based on size.
⏱️ 50 min•🌡️ 400 - 4
While the sweet potatoes are baking, prepare the jalapeño popper filling. In a medium bowl, combine the softened cream cheese, 1 cup of shredded Monterey Jack cheese, shredded sharp cheddar cheese, 6 slices of crumbled bacon, diced jalapeños, sliced green onions, garlic powder, onion powder, smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until well combined.
⏱️ 15 min - 5
Once the sweet potatoes are cooked, carefully remove them from the oven. Reduce the oven temperature to 375°F. Let the sweet potatoes cool slightly for a few minutes until they are cool enough to handle.
⏱️ 5 min•🌡️ 375 - 6
Slice each sweet potato lengthwise down the middle, being careful not to cut all the way through. Scoop out most of the sweet potato flesh into the bowl with the jalapeño popper filling, leaving about a 1/4-inch border of flesh inside the skin to maintain its shape. Mash the sweet potato flesh with the filling ingredients until thoroughly mixed.
⏱️ 10 min - 7
Spoon the jalapeño popper filling back into the sweet potato skins, mounding it generously. Place the stuffed sweet potatoes back on the baking sheet.
⏱️ 5 min - 8
Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the top of each stuffed sweet potato.
⏱️ 2 min - 9
Return the stuffed sweet potatoes to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly and the filling is heated through.
⏱️ 15 min•🌡️ 375 - 10
Remove from the oven. Garnish with the remaining 2 slices of crumbled bacon and fresh chopped cilantro. Serve hot with a dollop of sour cream or Mexican crema and a dash of hot sauce, if desired.
⏱️ 3 min