Ingredients:

  • 4 medium sweet potatoes (approx. 1.5 lbs / 680g)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 lb lean ground beef (90% lean)
  • 1 tbsp olive oil
  • 1 small yellow onion, diced (approx. 4 oz / 115g)
  • 3 cloves garlic, minced
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup frozen corn, thawed (150g)
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 cup shredded sharp cheddar cheese (115g)
  • 1/4 cup Greek yogurt or sour cream (60g)
  • 2 green onions, thinly sliced
  • Fresh cilantro for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C). Scrub the potatoes clean and prick each one 4-5 times with a fork to let steam escape.
  2. Rub each potato with olive oil and a sprinkle of salt. Place them on a parchment-lined baking sheet and roast for 45-60 minutes until a knife slides into the center with zero resistance.
  3. Heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, until browned and no longer pink.
  4. Stir in the diced onion and garlic; sauté for 3-5 minutes until the onions are translucent.
  5. Stir in the black beans, corn, chili powder, smoked paprika, and cumin. Cook for another 5 minutes until spices are toasted.
  6. Remove potatoes from the oven and let them cool for 5 minutes. Slice each potato lengthwise and lightly mash the interior flesh with a fork, seasoning with salt and pepper.
  7. Stuff each potato generously with the savory beef filling and top with shredded sharp cheddar cheese.
  8. Place potatoes under the broiler for 2-3 minutes until the cheese is melted and bubbling.
  9. Garnish with a dollop of Greek yogurt or sour cream, sliced green onions, and fresh cilantro.