These stuffed sweet potatoes are an easy and nutritious meal packed with quinoa, seasoned veggies, salsa, melty cheese, and fresh garnishes! These baked sweet potatoes have lots of delicious ingredients that make them a tasty and full meal.
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These easy stuffed potatoes are so tasty, a perfect option for meal prep, an easy meal for the week, and a great addition to your dinner rotation! It's an easy recipe and definitely one of my new favorite meals. Between the Success Boil-in-Bag Tri-Color Quinoa light and nutty flavor that's perfect in this veggie recipe, the flavorful seasoned filling, and some melty cheese, these potatoes have all the best flavors. Next time you have some sweet potatoes lying around and need a new recipe idea you will love this one!
More Recipes You'll Love
Looking for another potato recipe? Check out our super delicious Cheesy Smashed Potatoes. For another satisfying and nutritious recipe we think you'll love our Blackened Shrimp Bowls.
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Why You'll Love this Sweet Potatoes Recipe
- It uses whole sweet potatoes. It's a great no-waste recipe that uses whole baked sweet potatoes!
- It's my new favorite way to use quinoa! Thanks to Success Boil-in-Bag Tri-Color Quinoa, these sweet potatoes have a fluffy and delicious addition to their filling that's ready in just 10 minutes and mess-free.
- They require only 30 minutes of preparation time. Most of the time of this recipe is made from cooking the sweet potatoes and the rest of it is pretty quick!
Ingredients for these Stuffed Sweet Potatoes
These stuffed roasted sweet potatoes have simple ingredients that hopefully are super easy to find at the store!
- Sweet potatoes - Either 4 large or 6 medium work best for the amount of filling. If they're dirty make sure to scrub potatoes before baking.
- Success Boil-in-Bag Tri-Color Quinoa - The star of this filling! The Success Boil-in-Bag Tri-Color Quinoa is full of protein, has all nine essential amino acids, is a good source of fiber, and brings everything together in this veggie stuffed potato!
- Olive oil - Used to cook the red onion and poblano.
- Red onion - Some diced red onion adds a little extra flavor! Make sure to sauté it until it's translucent and softened so that it has time to sweeten up a bit.
- Poblano pepper - If you can't find a poblano a small green bell pepper would also work great!
- Cumin, chili powder, garlic powder - Some simple seasonings add extra flavor to the filling!
- Black beans - Pair well with the quinoa to make this recipe satiating.
- Corn - You can use either frozen or fresh corn depending on what's available to you!
- Salsa - Ties everything in the filling together! Use whatever kind you love, and enchilada sauce would also be a good substitute.
- Lime juice - Adds a zesty zip to the filling.
- Shredded cheese - Some of the cheese gets mixed into the filling and the rest is sprinkled on top and melted in the oven! I like to use a Mexican-style cheese blend, sharp cheddar cheese, Colby jack, or Monterey jack cheese.
- Sour cream, avocado, cilantro, scallions, jalapeño, lime juice - All the best toppings! Or pick and choose whichever toppings and garnishes you like best based on personal preferences. Greek yogurt is a good substitute for sour cream and hot sauce would be another great addition!
See recipe card below for quantities.
Step by Step Instructions
This recipe is an easy one to make and most of the cooking time comes from roasting the sweet potatoes!
Step 1: Bake the sweet potatoes. Preheat oven to 425°F. Using a fork, poke multiple holes in each sweet potato. Place on a foil-lined baking sheet and bake for 55-60 minutes or until fork-tender.
Step 2: Prepare the Success Boil-in-Bag Tri-Color Quinoa. Meanwhile, prepare the Success Boil-in-Bag Tri-Color Quinoa according to package directions and set aside.
Step 3: Cook and season onion and poblano. Heat olive oil in a medium skillet over medium heat. Add diced red onion and poblano and sauté until softened, 5-7 minutes. Stir in cumin, chili powder, garlic powder, salt, and pepper, and continue sautéing for 1-2 minutes. Remove from heat.
Step 4: Stir in other filling ingredients. Stir in prepared Success Boil-in-Bag Tri-Color Quinoa, black beans, corn, salsa, lime juice, and 1 cup cheese. Return to medium heat and stir until cheese is just melted.
Step 5: Prepare baked sweet potatoes for filling. Remove sweet potatoes from oven and carefully cut a slit in each down the center, pulling the sides apart slightly. Scoop roughly 2 tablespoons out (eating on the side or reserving for another use) then fold any extra skin over.
Step 6: Fill the sweet potatoes and top with cheese. Divide the prepared mixture between each, then top each with some of the remaining cheese. Return to oven to bake for an additional 10 minutes.
Step 7: Finish with toppings. Remove sweet potatoes from oven and top with sour cream, diced avocado, cilantro, scallions, sliced jalapeño, and lime juice.
Pro Tip!
Make sure not to cut the slits in each sweet potato all the way to the ends otherwise they might completely split in half.
Tips for Making these Whole Sweet Potatoes
- Make sure to bake the sweet potatoes for long enough until the insides are fluffy and they have crispy skin.
- Don't skip out on the Success Boil-in-Bag Tri-Color Quinoa! It has so much flavor, is in my opinion the best part of the filling, and has a super quick cook time!
- Also make sure not to skip the cheese, some melted cheese in the filling and a nice layer on top of each stuffed sweet potato is so yummy!
FAQs
Yup! I personally love the texture and sweetness of the sweet potatoes in this recipe, but regular russet potatoes also work.
For a non-veggie version I would recommend replacing the black beans with ground chicken or ground beef.
Whatever your heart desires! I love fresh herbs like cilantro, an extra squeeze of lime juice, and some diced avocado. Sliced green onions and sour cream are also delightful.
Storing and Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
I don't recommend freezing these stuffed sweet potatoes.
Did you try this recipe? If so please leave a ⭐️ rating and/or comment below! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
📖 Recipe
Stuffed Sweet Potatoes (Easy Baked Recipe)
Ingredients
- 4 large or 6 medium sweet potatoes
- 1 bag Success Boil-in-Bag Tri-Color Quinoa
- 2 teaspoons olive oil
- ½ red onion diced
- 1 poblano pepper diced
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- kosher salt
- black pepper
- ¾ cup black beans
- ¾ cup corn
- ¾ cup salsa
- juice of half a lime
- 1 ½ cups Mexican-style cheese blend, sharp cheddar, Colby jack, or Monterey jack cheese divided
Toppings
- sour cream
- avocado diced
- cilantro
- scallions chopped
- jalapeño sliced
- lime juice
Instructions
- Preheat oven to 425°F. Using a fork, poke multiple holes in each sweet potato. Place on a foil-lined baking sheet and bake for 55-60 minutes or until fork-tender.4 large or 6 medium sweet potatoes
- Meanwhile, prepare the Success Boil-in-Bag Tri-Color Quinoa according to package directions and set aside.1 bag Success Boil-in-Bag Tri-Color Quinoa
- Heat olive oil in a medium skillet over medium heat. Add diced red onion and poblano and sauté until softened, 5-7 minutes. Stir in cumin, chili powder, garlic powder, salt, and pepper, and continue sautéing for 1-2 minutes. Remove from heat.2 teaspoons olive oil, ½ red onion, 1 poblano pepper, ½ teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, kosher salt, black pepper
- Stir in prepared Success Boil-in-Bag Tri-Color Quinoa, black beans, corn, salsa, lime juice, and 1 cup cheese. Return to medium heat and stir until cheese is just melted.¾ cup black beans, ¾ cup corn, ¾ cup salsa, 1 ½ cups Mexican-style cheese blend, sharp cheddar, Colby jack, or Monterey jack cheese, juice of half a lime
- Remove sweet potatoes from oven and carefully cut a slit in each down the center, pulling the sides apart slightly. Scoop roughly 2 tablespoons out (eating on the side or reserving for another use) then fold any extra skin over.
- Divide the prepared mixture between each, then top each with some of the remaining cheese. Return to oven to bake for an additional 10 minutes.1 ½ cups Mexican-style cheese blend, sharp cheddar, Colby jack, or Monterey jack cheese
- Remove sweet potatoes from oven and top with sour cream, diced avocado, cilantro, scallions, sliced jalapeño, and lime juice.sour cream, avocado, cilantro, scallions, jalapeño, lime juice
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