Preheat oven to 200°c - 390°f. Line a baking tray with parchment paper.
Poke holes in the sweet potato, place them onto the prepared baking tray, drizzle with oil and seasoning and bake for 1 hour.
Place a pot over medium-high heat, add in olive oil and onion and saute for 3 minutes. Add in the garlic and jalapeno, and saute for 1 minute.
Add in the beef mince, season to taste, and fry for 8 minutes, mixing regularly until browned all over. Add in the tomato paste, cumin, oregano, smoked paprika, and cayenne pepper. Mix to combine and cook for 2 minutes.
Add in the beef stock and cook for 1 minute. Add in the crushed tomatoes and bring to a boil. Reduce heat to low, cover, and simmer for 35 minutes. Remove the lid, and add in the kidney beans, flat-leaf parsley, and seasoning to taste. Cook for a final 20 minutes, and remove.
Remove the potatoes from the oven and let them cool for 10 minutes. Make a slice across the potato, lengthways, and push down on the sides to open it up. Load the potatoes with the chilli con carne, top with the cheese, and bake under the grill/broiler for 5-6 minutes or until the cheese has melted to your liking.
Portion into meal prep containers or serve them as a regular meal. Top with spring onion (scallion), coriander (cilantro), and sour cream. Dig in.