Red Pepper & Canned Salmon Stuffed Sweet Potatoes

By
Derek Jacobson
·

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These red pepper and canned salmon stuffed sweet potatoes are an easy, healthy dinner. Soft roasted sweet potatoes get split open and filled with flaked salmon, sautéed red pepper, garlic, and a tangy Greek yogurt and lemon dressing.

Most of the time is hands off while the potatoes roast. The filling comes together in about 10 minutes. The meal is naturally gluten-free, high in protein, and a fun way to get kids to try salmon.

Why These Stuffed Sweet Potatoes Work

  • Sweet and savory. The natural sweetness of the potato goes well with smoky paprika and salty salmon.
  • A bright, creamy filling. Greek yogurt and lemon juice keep the salmon moist and add tang.
  • Pantry friendly. Canned salmon and sweet potatoes keep for a long time, so this is easy to make on short notice.
  • Built-in portions. One stuffed potato per person makes serving simple.

Ingredients and Easy Swaps

You need 4 medium sweet potatoes and one can of red or pink salmon, drained and flaked. For the filling, use 1 red bell pepper, 2 cloves of garlic, smoked paprika, onion powder, salt, and black pepper. The dressing is a quarter cup of plain Greek yogurt and 1 tablespoon of lemon juice. You also need 2 tablespoons of olive oil, divided, and fresh parsley to garnish if you like.

  • Salmon: Red salmon has a richer flavor. Pink salmon is milder and cheaper. Canned tuna works too.
  • Yogurt: Sour cream works the same way. For dairy-free, use a little mayo.
  • Pepper: Orange or yellow bell peppers work. Add some diced onion if you want more flavor.
  • Potatoes: Russet potatoes make a more classic stuffed baked potato. Bake them about 10 minutes longer.

How to Make It at a Glance

  1. Heat the oven to 400°F. Pierce the sweet potatoes, rub with 1 tablespoon of oil, and roast for 40 to 45 minutes until soft.
  2. Cook the diced pepper in the rest of the oil for 3 to 4 minutes. Add the garlic and spices for 1 to 2 minutes more.
  3. Mix the salmon, pepper mixture, yogurt, and lemon juice in a bowl.
  4. Split the potatoes, fluff the insides with a fork, and spoon in the filling.
  5. Top with parsley and an extra squeeze of lemon. Serve warm.

The full recipe card is below. A sweet potato is done when a knife slides into the center with no resistance. Line the pan with foil, because the sugars can drip and burn.

How to Pick Sweet Potatoes for Stuffing

Look for medium sweet potatoes that are about the same size and shape, so they finish baking at the same time. Short, wide potatoes are easier to stuff than long, skinny ones. The skin should be smooth and firm with no soft spots or sprouts. Orange-fleshed varieties like Garnet or Jewel turn soft and creamy when baked. Store them in a cool, dark place, not the fridge, until you are ready to cook.

If your potatoes are very different sizes, take the smaller ones out early. Large potatoes can need up to an hour.

How to Prep the Canned Salmon

Drain the salmon well in a strainer and press out the liquid. Pull off any large pieces of skin if you prefer. The small round bones are soft and safe to eat, so mash them in with a fork for extra calcium. Then flake the fish into small pieces so it mixes evenly with the peppers and yogurt.

Common Mistakes to Avoid

  • Underbaked potatoes. Firm centers are hard to stuff. Give them the full time, longer for large potatoes.
  • Skipping the fork holes. Piercing the skin lets steam escape so the potatoes do not burst.
  • Watery filling. Drain the salmon well before mixing.
  • Burning the garlic. Add it after the peppers soften and cook it only a minute or two.

Variations

  • Cheesy: Top with shredded cheddar and broil for 2 minutes.
  • Greens: Stir a handful of spinach into the pepper mix until it wilts.
  • Southwest: Add black beans, corn, and a pinch of cumin. Top with salsa.
  • Fresh herbs: Dill or chives pair well with salmon and lemon.

What to Serve With It

A crisp green salad or steamed green beans make an easy side. Roasted broccoli can share the oven with the potatoes. A bowl of tomato soup or a simple cucumber and dill salad also pairs nicely with the salmon. For more ways to use a can of salmon, check out our canned salmon dinner recipes.

Make Ahead, Storage, and Reheating

Make ahead: Bake the sweet potatoes up to 3 days ahead and keep them in the fridge. Mix the filling up to a day ahead.

Storage: Keep potatoes and filling in separate containers in the fridge for up to 2 days.

Reheating: Warm the potatoes in the microwave or a 350°F oven until hot. Add the filling cold, or warm it gently until it reaches 165°F.

Stuffed Sweet Potato FAQ

Can I microwave the sweet potatoes?
Yes. Pierce them and microwave for 8 to 12 minutes, turning halfway. The skin will be softer than oven baked.

Does the salmon need to be cooked?
No. Canned salmon is already cooked. The warm potato heats the filling.

Can I use the air fryer?
Yes. Air fry pierced sweet potatoes at 400°F for 35 to 45 minutes until soft.

Is this gluten-free?
Yes, as written. Check your spice labels if you are very sensitive.

Red Pepper & Canned Salmon Stuffed Sweet Potatoes
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Red Pepper & Canned Salmon Stuffed Sweet Potatoes

Cook Mode

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Ingredients

  • 4 medium sweet potatoes

  • 1 can red or pink salmon, drained and flaked

  • 1 red bell pepper, diced

  • 2 tbsp olive oil, divided

  • 2 cloves garlic, minced

  • ½ tsp smoked paprika

  • ½ tsp onion powder

  • ¼ tsp salt (adjust to taste)

  • ¼ tsp black pepper

  • ¼ cup plain Greek yogurt (or sour cream)

  • 1 tbsp lemon juice

  • 2 tbsp chopped fresh parsley (optional, for garnish)

Directions

  • Bake the sweet potatoes: Preheat the oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with 1 tbsp olive oil, and place on a baking sheet. Roast for 40 to 45 minutes, or until soft.
  • Sauté the red pepper: While the sweet potatoes are baking, heat 1 tbsp olive oil in a skillet over medium heat. Add diced red pepper and cook for 3 to 4 minutes until slightly softened. Add minced garlic, smoked paprika, onion powder, salt, and black pepper. Cook for another 1 to 2 minutes, then remove from heat.
  • Mix the salmon filling: In a medium bowl, combine flaked canned salmon, sautéed red pepper mixture, Greek yogurt, and lemon juice. Stir until well combined.
  • Assemble: Once the sweet potatoes are done, cut them open and fluff the inside with a fork. Spoon the salmon mixture into each sweet potato.
  • Serve & enjoy: Garnish with fresh parsley and an extra drizzle of lemon juice if desired. Serve warm.
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Red Pepper & Canned Salmon Stuffed Sweet Potatoes

These red pepper and canned salmon stuffed sweet potatoes are an easy, healthy dinner. Soft roasted sweet potatoes get split open and filled with flaked salmon, sautéed red pepper, garlic, and a tangy Greek yogurt and lemon dressing.

Most of the time is hands off while the potatoes roast. The filling comes together in about 10 minutes. The meal is naturally gluten-free, high in protein, and a fun way to get kids to try salmon.

Why These Stuffed Sweet Potatoes Work

  • Sweet and savory. The natural sweetness of the potato goes well with smoky paprika and salty salmon.
  • A bright, creamy filling. Greek yogurt and lemon juice keep the salmon moist and add tang.
  • Pantry friendly. Canned salmon and sweet potatoes keep for a long time, so this is easy to make on short notice.
  • Built-in portions. One stuffed potato per person makes serving simple.

Ingredients and Easy Swaps

You need 4 medium sweet potatoes and one can of red or pink salmon, drained and flaked. For the filling, use 1 red bell pepper, 2 cloves of garlic, smoked paprika, onion powder, salt, and black pepper. The dressing is a quarter cup of plain Greek yogurt and 1 tablespoon of lemon juice. You also need 2 tablespoons of olive oil, divided, and fresh parsley to garnish if you like.

  • Salmon: Red salmon has a richer flavor. Pink salmon is milder and cheaper. Canned tuna works too.
  • Yogurt: Sour cream works the same way. For dairy-free, use a little mayo.
  • Pepper: Orange or yellow bell peppers work. Add some diced onion if you want more flavor.
  • Potatoes: Russet potatoes make a more classic stuffed baked potato. Bake them about 10 minutes longer.

How to Make It at a Glance

  1. Heat the oven to 400°F. Pierce the sweet potatoes, rub with 1 tablespoon of oil, and roast for 40 to 45 minutes until soft.
  2. Cook the diced pepper in the rest of the oil for 3 to 4 minutes. Add the garlic and spices for 1 to 2 minutes more.
  3. Mix the salmon, pepper mixture, yogurt, and lemon juice in a bowl.
  4. Split the potatoes, fluff the insides with a fork, and spoon in the filling.
  5. Top with parsley and an extra squeeze of lemon. Serve warm.

The full recipe card is below. A sweet potato is done when a knife slides into the center with no resistance. Line the pan with foil, because the sugars can drip and burn.

How to Pick Sweet Potatoes for Stuffing

Look for medium sweet potatoes that are about the same size and shape, so they finish baking at the same time. Short, wide potatoes are easier to stuff than long, skinny ones. The skin should be smooth and firm with no soft spots or sprouts. Orange-fleshed varieties like Garnet or Jewel turn soft and creamy when baked. Store them in a cool, dark place, not the fridge, until you are ready to cook.

If your potatoes are very different sizes, take the smaller ones out early. Large potatoes can need up to an hour.

How to Prep the Canned Salmon

Drain the salmon well in a strainer and press out the liquid. Pull off any large pieces of skin if you prefer. The small round bones are soft and safe to eat, so mash them in with a fork for extra calcium. Then flake the fish into small pieces so it mixes evenly with the peppers and yogurt.

Common Mistakes to Avoid

  • Underbaked potatoes. Firm centers are hard to stuff. Give them the full time, longer for large potatoes.
  • Skipping the fork holes. Piercing the skin lets steam escape so the potatoes do not burst.
  • Watery filling. Drain the salmon well before mixing.
  • Burning the garlic. Add it after the peppers soften and cook it only a minute or two.

Variations

  • Cheesy: Top with shredded cheddar and broil for 2 minutes.
  • Greens: Stir a handful of spinach into the pepper mix until it wilts.
  • Southwest: Add black beans, corn, and a pinch of cumin. Top with salsa.
  • Fresh herbs: Dill or chives pair well with salmon and lemon.

What to Serve With It

A crisp green salad or steamed green beans make an easy side. Roasted broccoli can share the oven with the potatoes. A bowl of tomato soup or a simple cucumber and dill salad also pairs nicely with the salmon. For more ways to use a can of salmon, check out our canned salmon dinner recipes.

Make Ahead, Storage, and Reheating

Make ahead: Bake the sweet potatoes up to 3 days ahead and keep them in the fridge. Mix the filling up to a day ahead.

Storage: Keep potatoes and filling in separate containers in the fridge for up to 2 days.

Reheating: Warm the potatoes in the microwave or a 350°F oven until hot. Add the filling cold, or warm it gently until it reaches 165°F.

Stuffed Sweet Potato FAQ

Can I microwave the sweet potatoes?
Yes. Pierce them and microwave for 8 to 12 minutes, turning halfway. The skin will be softer than oven baked.

Does the salmon need to be cooked?
No. Canned salmon is already cooked. The warm potato heats the filling.

Can I use the air fryer?
Yes. Air fry pierced sweet potatoes at 400°F for 35 to 45 minutes until soft.

Is this gluten-free?
Yes, as written. Check your spice labels if you are very sensitive.

Red Pepper & Canned Salmon Stuffed Sweet Potatoes
Pin
Print

Red Pepper & Canned Salmon Stuffed Sweet Potatoes

Cook Mode

Keep the screen of your device on

Ingredients

  • 4 medium sweet potatoes

  • 1 can red or pink salmon, drained and flaked

  • 1 red bell pepper, diced

  • 2 tbsp olive oil, divided

  • 2 cloves garlic, minced

  • ½ tsp smoked paprika

  • ½ tsp onion powder

  • ¼ tsp salt (adjust to taste)

  • ¼ tsp black pepper

  • ¼ cup plain Greek yogurt (or sour cream)

  • 1 tbsp lemon juice

  • 2 tbsp chopped fresh parsley (optional, for garnish)

Directions

  • Bake the sweet potatoes: Preheat the oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with 1 tbsp olive oil, and place on a baking sheet. Roast for 40 to 45 minutes, or until soft.
  • Sauté the red pepper: While the sweet potatoes are baking, heat 1 tbsp olive oil in a skillet over medium heat. Add diced red pepper and cook for 3 to 4 minutes until slightly softened. Add minced garlic, smoked paprika, onion powder, salt, and black pepper. Cook for another 1 to 2 minutes, then remove from heat.
  • Mix the salmon filling: In a medium bowl, combine flaked canned salmon, sautéed red pepper mixture, Greek yogurt, and lemon juice. Stir until well combined.
  • Assemble: Once the sweet potatoes are done, cut them open and fluff the inside with a fork. Spoon the salmon mixture into each sweet potato.
  • Serve & enjoy: Garnish with fresh parsley and an extra drizzle of lemon juice if desired. Serve warm.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest