Taco-Stuffed Potatoes (Print Version)
# Ingredients:
→ Sweet Potato Ingredients
01 -
2 medium sweet potatoes
02 -
A bit of olive oil for coating
03 -
Season with salt and black pepper
→ Taco Filling Mix
04 -
1 lb ground beef
05 -
Half a white onion, diced
06 -
Two cloves of garlic, chopped up
07 -
14.5 oz can of fire-roasted diced tomatoes with juices included
08 -
1 tbsp chili powder
09 -
1 tsp cumin powder
10 -
1 tsp smoked paprika
11 -
1/2 tsp garlic seasoning
12 -
1/2 tsp onion powder
13 -
1/2 tsp regular salt
14 -
1/2 tsp freshly ground pepper
→ Optional Add-ons
15 -
Creamy guacamole
16 -
Shredded cheddar cheese
17 -
Fresh pico de gallo
18 -
A dollop of sour cream
# Instructions:
01 -
Set your oven to 425°F. Put parchment paper on a baking tray. Clean the potatoes, dry them well, and poke some holes with a fork. Rub them lightly with olive oil, then sprinkle on the salt and pepper.
02 -
Slide the sweet potatoes into the oven and roast for about 40-45 minutes. They’re done when the insides are soft and fluffy.
03 -
Drizzle some olive oil in a skillet and heat over medium-high. Cook the garlic and onions until they soften and smell great.
04 -
Toss in the ground beef and all the spices. Stir it around for about 3-4 minutes until the meat starts browning. Then add the canned tomatoes and let it cook another 5-7 minutes until the liquid cooks down.
05 -
Cut the potatoes open down the middle. Use a fork to fluff up the insides a bit. Spoon in the taco filling and pile on whichever toppings you like.
# Notes:
01 -
You can serve the potatoes as-is or slice them in halves.
02 -
Feel free to switch up the toppings to what you love.
03 -
It’s an awesome take on classic tacos!