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Happy 2026 everyone! I hope everyone had a great holiday and is settled back into the hum of work, play and all things life has to offer. Does life EVER KNOW HOW TO HIT! Here’s one thing I know: everyone is going through something. For me, I am working through a divorce. It hasn’t been easy, smooth or kind, but one thing that keeps me going is that millions of you have navigated these waters before me, and some are trudging through it now. We all have a story to tell, and while I will likely keep mine to myself, what I can say for sure is it SUCKS. I’m tired, and from where I sit, I still don’t see a finishing line. Nevertheless, here we are, a new recipe for the books and the will to continue moving forward!
Do you remember last year when I promised you all that you’d see more high protein savoury recipes? Well, I’m making good on that promise, and it starts right here! I love a lazy dinner, and this is exactly that. The potato bakes itself, and the filling is drop in a pan easily. I put a poll on my Instagram story asking everyone to vote for either beef or turkey. The beef won, but not by much! So many of you voted turkey, so if that’s your preference, feel free to make the swap!
Have you been seeing on the internet everyone talking about 2016? It’s been ten years, and so many people are observing their transformation over the decade. Wild, because 2016 doesn’t feel that long ago, but what I can tell you is this year is going to be transformative. I can feel it, and I am ready for it. I feel like major changes, new opportunities and abundance are heading my way. I already feel abundant and grateful for the amazing opportunities I have. I will be fuelling us (you and me) with clean, high protein and easy recipes. I really am so stoked for what 2026 has in store. If you are new here, HI and if you are coming back, HI. I love you all so much. Let’s get into these jacket potatoes (as they say on the other side of the pond!)
Each ingredient in these high protein stuffed potato recipes has a purpose, but feel free to swap things out for what you have on hand!
Start by preheating your oven and preparing the sweet potatoes. Wash them well and poke holes all over using a fork. Don’t skip the hole poking! This is essential to allow steam to escape while they bake. Brush with olive oil and roast until fork tender, turning once during cooking.
While the potatoes bake, prepare the filling. Sauté onion in olive oil until softened, then add garlic and cook until fragrant. Add the ground beef and cook until no longer pink, breaking it up as it cooks. Season with salt and spices. Stir in tomato paste and cook briefly to deepen its flavour, then add crushed tomatoes and kidney beans. Once bubbling, stir in stock and kale and let the mixture simmer gently until thick and cohesive.
Slice the baked sweet potatoes in half, lightly mash the flesh, season, and generously spoon the filling on top. Finish with mozzarella. The best part is putting this baby back in the oven (this time on broil) and watching closely for your cheese to get melted and bubbly. Pull it out once you’ve achieved your desired melt, wait a second or two (it’s gonna be HOT) and then serve!
One of the best things about stuffed sweet potatoes is how adaptable they are. You can swap the ground beef for ground turkey, chicken, or a plant-based alternative. Change up the beans, add corn or bell peppers, or experiment with different cheeses. These sweet potato boats are endlessly customizable depending on what you have on hand. You don’t have to make them exactly as I did, this is all about making the stuffed potato exactly as you want it!
This dish is pretty hearty and filling on its own. You really don’t need anything else alongside it, BUT if you’re looking to make this a statement while hosting or just want to add a little something something, you could plate it with a simple green salad, roasted vegetables, or even a dollop of Greek yogurt or sour cream on top. They also make a great meal prep option, satisfying, reheatable, and just as delicious the next day!
There are few things more satisfying than a perfectly baked sweet potato. It’s soft on the inside, slightly caramelized on the outside and just the right amount of sweet. Once you load it up with all the filling, you’ve got yourself a meal that’s also high protein, nourishing, easy to make and meal prep friendly. The recipe is warm, comforting, filling, and packed with protein, fibre, and flavour. They’re also practical; let’s be real, who doesn’t want a meal that is just easy to make and pretty customizable to what you have on hand?
This step is non-negotiable. Poking holes allows steam to escape while the potatoes bake, preventing them from bursting in the oven and ensuring even cooking. It’s a small step that makes a big difference!
Can I make these ahead of time? Yes. You can bake the sweet potatoes and prepare the filling in advance, then assemble and reheat when ready to serve.
Can I use regular potatoes instead of sweet potatoes? Absolutely. Yukon Gold or russet potatoes work beautifully for a classic stuffed baked potatoes recipe.
Can I air fry the sweet potatoes? Yes. Air fry at 370°F for 35–40 minutes until fork tender.
Are these good for meal prep? They’re excellent for meal prep and reheat well in the oven or microwave.
Don’t forget to leave a rating and review below, and let me know how you liked it! Try these delicious meals next:
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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2 Responses
This dish was a big hit with the family! My 9yo doesn’t like sweet potatoes, so, she had loaded potatoes instead. The adults enjoyed the original. The only minor changes I made were less chili powder and adding a bell pepper. Definitely making this again.
Hey Marina! Thank you so much for sharing your experience with this recipe. I am so happy that you made the adjustment for your 9 year old so she could also enjoy the loaded goodness! Thanks for taking the time to rate this recipe 🙂