These Taco Stuffed Sweet Potatoes are naturally gluten free and easily made vegan, vegetarian, or paleo. I've kept the recipe to more of a guideline post so feel free to make as many servings as you need!
Course Main Course
Cuisine Mexican Fusion
Keyword Taco Stuffed Sweet Potatoes
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 2servings
Calories 490kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
FEISTY FILLING OPTIONS:
ground beefchicken, or turkey seasoned your favorite way and browned in a skillet!
Pierce your potatoes a few times with a fork and place on a foil lined baking sheet.
For extra crispy skins, rub with oil and sprinkle with kosher salt.
Bake 45-60 minutes until tender.
Choose your protein option(s) from the above list and cook via preferred method or dive into your fridge for last night's leftovers and get ready to make magic!
Once your potatoes are done baking, allow to cool slightly and slice vertically.
Fill with your choice of taco filling of choice (see above for tasty options; I went with black beans and leftover taco meat this time around) and top with cheese.
For melty cheese, pop the potatoes back in the oven for 5-10 minutes, then pile mile-high with all your favorite taco toppings! Anything goes on taco night!
Notes
SPEEDY SHORTCUT: Short on time? Skip baking in favor of microwaving.Pierce with a fork and cook on high for 7-8 minutes. Depending on size, yours may be done quicker or require an extra minute or two. Top with filling of choice from the list above and add cheese. Microwave for an additional 30-60 seconds and pile high with taco toppings!ON THE GO TIPS: These savory sweet potatoes make a great lunch for work or school!You can cook your sweet potato ahead of time or simply microwave it at the office. Pack your taco filling/cheese and toppings in two different containers. Nutrition Facts below are roughly estimated using an online recipe nutrition calculator. Adjust as needed for more accurate values.