Easy Taco Stuffed Sweet Potatoes (Print Version)
# Ingredients:
→ For the Potatoes
01 -
2 large sweet potatoes
02 -
Olive oil for rubbing
03 -
Salt and pepper to taste
→ For the Taco Filling
04 -
1 lb ground beef
05 -
½ white onion, chopped
06 -
2 garlic cloves, minced
07 -
14.5 oz canned fire roasted diced tomatoes, undrained
08 -
1 tablespoon chili powder
09 -
1 teaspoon cumin
10 -
1 teaspoon paprika
11 -
½ teaspoon garlic powder
12 -
½ teaspoon onion powder
13 -
½ teaspoon salt
14 -
½ teaspoon black pepper
→ For Topping
15 -
Guacamole
16 -
Shredded cheddar cheese
17 -
Pico de gallo
18 -
Sour cream
# Instructions:
01 -
Preheat oven to 425°F. Line baking pan with parchment. Wash and scrub potatoes, pat dry. Poke holes with fork, rub with olive oil, and season with salt and pepper.
02 -
Place prepared potatoes on baking pan. Bake for 40-45 minutes until soft and tender in center.
03 -
Heat olive oil in large sauté pan over medium-high heat. Cook garlic and onions until tender.
04 -
Add ground beef and seasonings to pan. Cook until beef is browned, about 3-4 minutes.
05 -
Add undrained tomatoes, cook 5-7 minutes until most liquid is absorbed.
06 -
Slice cooked potatoes lengthwise, fluff insides with fork. Fill each potato with beef mixture. Top as desired and serve hot.
# Notes:
01 -
Can be made ahead and reheated
02 -
Leftovers keep well for 3 days refrigerated