Taco Stuffed Potatoes (Print Version)
# Ingredients:
→ Sweet Potatoes
01 -
2 medium sweet potatoes
02 -
Oil (like olive) for coating
03 -
Season with salt and black pepper
→ Taco Filling
04 -
1 lb ground beef
05 -
Half a white onion, diced
06 -
2 minced garlic cloves
07 -
1 can (14.5 oz) fire-roasted diced tomatoes, including liquid
08 -
1 tbsp chili powder
09 -
1 tsp ground paprika
10 -
1 tsp ground cumin
11 -
1/2 tsp black pepper
12 -
1/2 tsp garlic powder
13 -
1/2 tsp salt
14 -
1/2 tsp onion powder
→ Optional Add-ons
15 -
Homemade guacamole
16 -
Cheddar cheese, shredded
17 -
Fresh pico de gallo
18 -
Cool sour cream
# Instructions:
01 -
Turn oven to 425°F. Use parchment to line your baking sheet. Clean potatoes, dry them, poke holes, then coat with oil and sprinkle with salt and pepper.
02 -
Put potatoes in the oven for about 40-45 minutes. Check that they’re fully soft inside before taking them out.
03 -
Warm some olive oil in a big pan over medium heat. Toss in garlic and onion, cooking until onions are nice and soft.
04 -
Add ground beef and spices to the pan, cooking it for 3-4 minutes until browned. Stir in the tomatoes and let it simmer for around 5-7 minutes until it thickens.
05 -
Cut potatoes open lengthwise, fluff the interior with a fork, then pile on the taco meat. Top with any extras you like.
# Notes:
01 -
You can serve potatoes whole or cut in half.
02 -
Switch up toppings to suit your tastes.
03 -
Perfect swap for classic tacos.