Loaded Sweet Potatoes

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Servings: 4 Prep: 25 min Cook: 65 min AIP Dairy Free Gluten Free Paleo Cook for One Kids OUR FAVORITES Oven Simple Added 5 months ago Updated 5 months ago

Missing nutrition data for: Sweet Potatoes, Broccoli Florets, Extra Virgin Olive Oil

Ingredients

4 large sweet potatoes ⚠

1 pound beef, diced or taco meat

¾ cup broccoli florets ⚠

2 green onions

½ cup extra virgin olive oil, more as needed ⚠

½ cup chicken broth

Instructions

1. Preheat oven to 400F.

2. Wash potatoes and puncture several times with a fork.

3. Place the potatoes in a shallow baking dish, and bake for about 1 hour. (The potatoes are fully cooked when they are soft when you gently squeeze them).

4. When potatoes are almost ready, reheat shredded beef on stovetop.

5. Remove potatoes from oven. Using a clean towel to hold the hot potatoes, carefully slit open the potato lengthwise taking care to avoid burning yourself on the steam.

6. With a soup spoon, scoop out the flesh into a large bowl, taking care not to demolish the skins if possible. Set skins aside.

7. Mince the broccoli florets and chop green onions.

8. To the hot potatoes, add minced broccoli and olive oil. Mash together until the broccoli is steamed to bright green in the heat of the potatoes.

9. Add broth and blend well.

10. Gently spoon potato mixture back into the skins.

11. Placed stuffed potatoes back into shallow baking dish.

12. Top with shredded beef or pork.

13. Broil on high for 3-5 minutes.

14. Transfer to plates, and serve topped with green onions and a drizzle of olive oil, if desired.