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Gather the ingredients. Preheat oven to 425 F. Line a rimmed baking sheet with aluminum foil.
Scrub the sweet potatoes thoroughly, dry, and prick each one in several places with a fork to allow the steam to escape. Rub olive oil all over each potato. Arrange the potatoes on the foil-lined baking sheet and bake for 35 to 45 minutes, or until they are fork-tender.
Meanwhile, heat a large skillet over medium heat. Crumble the sausage into the skillet and cook until the sausage begins to brown.
Add the red pepper, onion, garlic, Italian seasoning, and salt to the skillet. Stir and cook until the vegetables are soft.
Place the Italian sausage and vegetable mixture in a large bowl.
Cut each baked sweet potato in half and scoop out most of the inside, leaving the potato skin shell fully intact.
Add the scooped sweet potato to the bowl with the Italian sausage and vegetables. Stir to combine.
Spoon the sweet potato and sausage mixture back into baked potato skins.
Top with cheese and return to the oven for 5 minutes or until the cheese is browned on top and potato skins start to crisp.
Garnish with chopped parsley and serve hot.