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Chilli Stuffed Sweet Potato Skins | Slimming & Weight Watchers Friendly:

• 15MINS
• 30MINS
• Serves 4
• 479KCAL

These Chilli Stuffed Sweet Potato Skins are a tasty twist on a weeknight classic. They’re slimming friendly and a perfect way to use up leftover chilli.

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NutritionPer Serving

• Calories479
• Carbs67g
• Protein29g
• Fat6.6g
• Saturates3.2g
• Sugars36g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

One of the best things about making a big batch of Chilli Con Carne is that it can be served up in so many different ways, keeping it interesting even if you have it a couple of times within the same week. 

These Chilli Stuffed Sweet Potato Skins are our new favourite way to serve up this much-loved midweek classic. A nice change from rice or a jacket spud, the chilli is baked into the sweet potato skins, with plenty of gooey, golden cheese on top. 

You can use up any leftover chilli, or make it from scratch especially for these potato skins – we’ve included the details for a tasty, slimming friendly chilli in the recipe below. 

This dish can even be made vegetarian if you’d rather use some Quorn mince to keep the recipe meat-free. Any kind of chilli goes, so if you’ve got a favourite recipe that you’d rather use, go for it! It will taste even better loaded with cheese and baked into these crispy potato skins. 

What diets are these Chilli Stuffed Sweet Potato Skins suitable for?

These Chilli Stuffed Sweet Potato Skins can be enjoyed on a gluten free diet, as long as you use Henderson’s Relish instead of Worcestershire Sauce. 

To make this recipe vegetarian you can use Quorn mince and Henderson’s Relish. 

If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!

Do you need any special ingredients to make Chilli Stuffed Sweet Potato Skins?

You don’t need any special ingredients to make this recipe! It’s so simple and even easier if you already have leftover chilli in the fridge. 

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How many calories are in this Chilli Stuffed Sweet Potato Skins?

There are 479 calories per portion of these Chilli Stuffed Sweet Potato Skins, which means they fall into our Weekly Indulgence category. 

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!

These Chilli Stuffed Sweet Potato Skins are perfect if you’re following a calorie controlled diet, and fit in well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Prick the sweet potatoes all over and spray the outsides with low calorie cooking spray. Place them in the microwave on high for 10 minutes until cooked through and soft. If you would rather cook them in the oven. Place on a baking tray and cook at 200°C for 40 minutes.

Step 2

While the potatoes are cooking, place the frying pan over a medium heat and spray with low calorie cooking spray. Add the onions and cook for 5 minutes until beginning to soften.

Step 3

Add the mince and Henderson’s Relish to the pan and cook for another 5 minutes until browned.

Step 4

Add the kidney beans, chopped tomatoes, paprika, coriander, chilli powder and garlic powder. Stir well and reduce the heat to a simmer. Let simmer for 10 minutes until slightly reduced.

Step 5

Stir in the tomato puree and season with salt and pepper to taste.

Step 6

While the chilli is simmering, cut the sweet potatoes in half (carefully as they will be hot!) and scoop out the flesh into a bowl. Mix in the Greek yoghurt and season with salt and pepper. Mash and mix with a fork until smooth.

Step 7

Place the sweet potato skins onto a baking tray. Add the chilli into the skins and top with a dollop of the mashed flesh.

Step 8

Sprinkle over the cheese, place under the grill for 5 minutes until the cheese has melted and serve.

What could I serve with this Chilli Stuffed Sweet Potato Skins?

These Chilli Stuffed Sweet Potato Skins are delicious served alongside Mexican-inspired side dishes. Try plating them up with any of the following:

How do you know when Chilli Stuffed Sweet Potato Skins are cooked?

Once the Chilli Stuffed Sweet Potato Skins are assembled you will need to cook them in the oven for 5 minutes, until the cheese is melted and golden. 

Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe! 

How long can you keep Chilli Stuffed Sweet Potato Skins in the fridge?

We’d recommend that you eat this recipe within 4 hours of serving it.

If you have any leftovers, then make sure that you allow them to cool before popping them in a container with a lid and refrigerating. Leftovers can be kept in the fridge for around 3 days.

Can I freeze Chilli Stuffed Sweet Potato Skins?

You can freeze the chilli but we recommend that you make the sweet potato fresh each time you serve this recipe. 

To freeze the chilli, just remember to:

• Freeze it as soon as it is cold enough.
• Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! 

How do I reheat Chilli Stuffed Sweet Potato Skins?

From chilled: Place in a microwavable container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost overnight in the fridge and then reheat following the instructions above. 

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Chilli Stuffed Sweet Potato Skins

These Chilli Stuffed Sweet Potato Skins are a tasty twist on a weeknight classic. They’re slimming friendly and a perfect way to use up leftover chilli.

• Prep Time

  15
  MINS

• Cook Time

  30
  MINS

• KCals
  479
• Carbs
  67G

Instructions

1. Prick the sweet potatoes all over and spray the outsides with low calorie cooking spray. Place them in the microwave on high for 10 minutes until cooked through and soft. If you would rather cook them in the oven. Place on a baking tray and cook at 200°C for 40 minutes.
2. While the potatoes are cooking, place the frying pan over a medium heat and spray with low calorie cooking spray. Add the onions and cook for 5 minutes until beginning to soften.
3. Add the mince and Henderson’s Relish to the pan and cook for another 5 minutes until browned.
4. Add the kidney beans, chopped tomatoes, paprika, coriander, chilli powder and garlic powder. Stir well and reduce the heat to a simmer. Let simmer for 10 minutes until slightly reduced.
5. Stir in the tomato puree and season with salt and pepper to taste.
6. While the chilli is simmering, cut the sweet potatoes in half (carefully as they will be hot!) and scoop out the flesh into a bowl. Mix in the Greek yoghurt and season with salt and pepper. Mash and mix with a fork until smooth.
7. Place the sweet potato skins onto a baking tray. Add the chilli into the skins and top with a dollop of the mashed flesh.
8. Sprinkle over the cheese, place under the grill for 5 minutes until the cheese has melted and serve.

Looking for Slimming World Syns or Weight Watchers (WW) Points?

With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website – referring to your individual plan or advice from your consultant is always going to give the most accurate results.

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Recipe notes

Tip: We’ve included a simple chilli for these but you can use your favorite chilli recipe as the filling if you prefer! This recipe is a great way to use up leftovers.

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Chilli Stuffed Sweet Potato Skins | Slimming & Weight Watchers Friendly

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