Ingredients:

  • 4 medium sweet potatoes, approx 8 oz (225g) each
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • ½ medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ cup beef broth
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Pierce each sweet potato 5-6 times with a fork to allow steam to escape. Rub the skins with olive oil and sprinkle with salt. Place them on the baking sheet and roast for 40-50 minutes until the skin looks wrinkled and a knife slides into the center with zero resistance.
  2. Heat olive oil in a skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon until browned.
  3. Stir in the diced onions and bell peppers, cooking until softened (about 5 minutes).
  4. Add the minced garlic, smoked paprika, cumin, and chili powder; toast for 1 minute until fragrant.
  5. Pour in the beef broth and simmer for 3-5 minutes until the liquid has reduced to a thick glaze.
  6. Slice the roasted potatoes in half lengthwise. Scoop out about 1 tablespoon of the flesh from the center to create a 'boat'.
  7. Stuff each potato generously with the beef mixture and top with shredded cheddar cheese.
  8. Return the stuffed potatoes to the oven for 3-5 minutes until the cheese is bubbling and has developed small golden-brown spots.