Can I use regular potatoes instead of sweet potatoes?

Absolutely! Russet potatoes work excellently and pair well with the same spices, though the dish will lack the unique sweetness that plays so well with chipotle.

They do have a noticeable smoky heat thanks to the chipotle. If you prefer milder flavors, use less chipotle powder or skip the chipotle in adobo. Feel free to taste as you mix and adjust to your comfort level.

What’s the best way to make these ahead for a party?

Bake and stuff the potatoes as instructed, then stop before the second bake. Cover and refrigerate. When ready to serve, sprinkle on cheese and bake 20–25 minutes so they're piping hot and the cheese is melted.

Can I make this recipe vegan or dairy-free?

Definitely! Use your favorite vegan shredded cheese and skip any animal-based toppings. The natural creaminess of sweet potato keeps the filling rich and satisfying.

Chipotle Twice Baked Sweet Potatoes Recipe

Description

Chipotle Twice Baked Sweet Potatoes are a flavorful and healthy twist on a classic comfort food. Roasted sweet potatoes are stuffed with a smoky, chipotle-infused filling, spinach, and finished with bubbly melted mozzarella and fresh cilantro, making them an irresistible vegetarian main or side dish with a kick.

Ingredients

Units Scale

Sweet Potatoes

4 sweet potatoes

Filling

2 tablespoons lime juice (about 1 lime)
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chipotle chili powder
1 chipotle pepper in adobo sauce, minced
2 cups baby spinach

Topping

1 cup shredded mozzarella cheese
1/2 cup chopped fresh cilantro

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Instructions

Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Scrub the sweet potatoes thoroughly and dry them. Place on a baking sheet sprayed with nonstick cooking spray. Roast for 40–60 minutes, or until tender when pierced with a fork. Thinner potatoes take about 40 minutes; thicker ones may need up to an hour.
Prepare the Potato Skins: Remove from the oven and let cool for about 5 minutes. Carefully slice each potato in half lengthwise. Scoop the flesh into a medium mixing bowl, leaving a thin layer inside the skins to help them hold their shape. Set the skins aside.
Make the Filling: Mash the sweet potato flesh until smooth. Add lime juice, minced garlic, ground cumin, chipotle chili powder, and minced chipotle in adobo. Stir until fully combined. While still warm, fold in the baby spinach to wilt it slightly.
Fill and Top the Potatoes: Arrange the reserved sweet potato skins back on the baking sheet. Spoon the chipotle filling evenly into each skin, pressing down gently. Sprinkle each with shredded mozzarella cheese and chopped fresh cilantro.
Bake Again: Return the stuffed sweet potatoes to the oven. Bake for about 20 minutes, or until cheese is melted, bubbly, and starting to brown. Remove from oven and serve hot.

Notes

You can use pepper jack cheese for extra heat.
Swap in kale for spinach if desired.
Recipe inspired by Half Baked Harvest.
For a vegan version, use plant-based cheese.

Nutrition

Serving Size: 1 serving
Calories: 145 kcal
Sugar: 5g
Sodium: 182mg
Fat: 3g
Saturated Fat: 2g
Unsaturated Fat: 1.2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 5g
Cholesterol: 11mg