Russets aren't the only spuds worth stuffing. Smoke and heat, achieved with chili powder and ground red pepper, work particularly well with sweet potatoes. The melted cheese on top pulls all the flavors together and seals in the stuffed components. This makes for a great side dish, or serve them open-faced as a Super Bowl-style appetizer.
4 (8-oz.) sweet potatoes
1 tablespoon canola oil, divided
1 cup chopped red onion
3/4 cup drained and chopped bottled roasted red bell peppers
Rub sweet potatoes with 1 1/2 teaspoons oil; pierce several times with a fork. Microwave at HIGH 12 to 15 minutes or until potatoes are tender.
Heat a large skillet over medium-high. Add remaining 1 1/2 teaspoons oil; swirl to coat. Add onion and red bell peppers; cook 5 minutes or until tender, stirring frequently. Add garlic, and cook 3 minutes, stirring frequently. Stir in chili powder, 1/4 teaspoon salt, cumin, and ground red pepper. Add beef; cook 6 minutes or until browned, stirring to crumble.
Preheat broiler to high.
Heat broccoli according to package directions; stir into beef mixture. Arrange potatoes on a baking sheet. Partially split potatoes lengthwise; fluff the flesh with a fork. Top potatoes evenly with beef mixture, remaining 1/4 teaspoon salt, and cheese. Broil 30 seconds or until cheese melts. Sprinkle with green onions.
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