Loaded Beef Sweet Potato Skins
March 4, 2026 • 0 comments
Ingredients
- (1 lb) 80/20 Ground Beef
- (3) large sweet potatoes
- (1 Tbsp) olive oil
- (2 Tbsp) tomato paste
- (measure with your heart) garlic salt
- (1 tsp) onion powder
- (1 tsp) smoked paprika
- (measure with your heart) Chile powder
- (to taste) black pepper
- (optional) cumin
- (1/2 cup) shredded cheddar cheese
- (1/2 cup) shredded white cheese
- (4 slices) bacon
- greek yogurt or sour cream
- (diced) avocado
Directions
1. Roast the Sweet Potatoes
Preheat oven to 400°F.
Scrub the sweet potatoes and pierce them several times with a fork. Rub lightly with olive oil and sprinkle with salt and pepper.
Bake 40–50 minutes, until tender.
2. Make the Sweet Potato Skins
Allow potatoes to cool slightly, then slice each in half lengthwise.
Carefully scoop out most of the flesh, leaving about ¼ inch to keep the skins sturdy.
Brush skins lightly with olive oil and place cut-side down on a baking sheet.
Bake again for 10 minutes to crisp.
3. Cook the Beef
Heat a skillet over medium heat.
Add Dry Creek Meats ground beef and cook until browned.
Stir in:
- tomato paste
- garlic salt
- onion powder
- smoked paprika
- chili powder
- black pepper
- optional cumin
Cook another 2–3 minutes until the tomato paste darkens slightly and the seasoning becomes fragrant.
4. Fill the Skins
Turn the sweet potato skins cut-side up.
Fill each with the seasoned beef mixture and top with shredded cheese.
Return to oven for 5 minutes, or until the cheese is melted.
5. Add Toppings
Top with sour cream, green onions, diced tomatoes, avocado, and cilantro.
Serve warm.
