Ingredients:

  • 4 large sweet potatoes, approx. 2 lbs (907g)
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 lb lean ground beef (90% lean)
  • 1 medium yellow onion, diced, approx. 5 oz (140g)
  • 3 cloves garlic, minced
  • 1 bell pepper, diced, approx. 4 oz (113g)
  • 1 cup frozen corn or black beans
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chili powder

Instructions:

  1. Preheat your oven to 400°F (200°C). Scrub the potatoes and pierce them several times with a fork to allow steam to escape. Note: If you don't pierce them, they can actually burst in the oven.
  2. Rub the potato skins with olive oil and salt, then place them on a baking sheet and roast for 45-60 minutes until the skin is slightly wrinkled and the insides are soft.
  3. While potatoes roast, heat a skillet over medium high heat. Brown the ground beef until it's crumbly and browned, then drain excess fat.
  4. Add diced onion and bell pepper to the skillet, sautéing until onions are translucent.
  5. Stir in minced garlic, smoked paprika, cumin, and chili powder; cook for 1 minute until the spices smell fragrant.
  6. Fold in the frozen corn or black beans and cook for 3 minutes until heated through.
  7. Remove potatoes from the oven, let cool for 5 minutes, then slice lengthwise and smash slightly to create a pocket. Note: Smashing helps the filling stay put.
  8. Stuff the potatoes with the beef mixture, top with shredded cheddar cheese, and return to the oven until the cheese is bubbling and browned.
  9. Garnish with Greek yogurt, sliced green onions, and fresh lime juice before serving.