Cut the sweet potatoes length-wise and place them on a cookie sheet. Bake for 30 minutes until they’re soft enough to scoop out of the skin. If they’re still hard, put them back in the oven.

While waiting for the potatoes to bake, cook the ground turkey in a skillet on medium heat. Add onion halfway through so they can cook together. Cook until brown.

When your potatoes are done, scoop the insides out with a large spoon. Don’t go too deep (like I did), or your skin will tear and be limp (like mine).

Add the insides of the potatoes to your ground turkey. Then, use a wooden spoon and work the meat and the potatoes together.

Add the Frank’s Red Hot and stir.

Take your new mixture and fill up those potato skins as full as you want. If you’re crazy and like to measure everything as I do, you’re aiming for 4 ounces for each potato.

Put those bad boys back in the oven for about 5 minutes to bring it all together.