Chili Stuffed Sweet Potato Skins (Whole 30 friendly)

Set oven to 400 F. to preheat, and line a baking sheet with foil or parchment paper.

Wash and dry sweet potatoes. Use a fork to pierce around the surface of each potato several times to create holes for the steam to escape.

Place sweet potatoes on prepared sheet and bake for 45-50 minutes, or until tender. Set aside and allow potatoes to cool for 10 minutes before slicing them in half from end to end.

While potatoes are cooking, make the chili.

Add beef to a deep skillet. Brown the meat on medium to medium high for about 5 minutes. Using a wooden spoon or spatula, break beef into crumbles. Spoon browned and crumbled beef onto a plate or a bowl. Leave grease/fat in pan to saute the vegetables with.

To the same pan, add the onion and peppers, then saute on medium-high until fragrant and onion start to soften (about 3-5 minutes). Add the garlic and cook for additional minute, stirring to prevent it from burning.

Add the browned beef back to the pan, then mix in the spices. Cook on medium for 5 minutes. When beef is almost done cooking, mix in the tomato paste.

Continue to cook on medium until beef is cooked through and the chili is well combined, an additional 5-10 minutes. Cover and set aside.

Flip the potato skins over so that now you can fill them with the chili.

Scoop a few spoonfuls of chili into each potato skins.

Place back in oven for 15 minutes at 350F. Broil for 1-2 minutes for extra crispy skins.

Remove from oven. Set aside.

Garnish with chopped cilantro and optional avocado or avocado sauce.

Spice Level:

Dietary

Allergens