Ingredients

The following ingredients have 5 Servings
  • 4 medium sweet potatoes ((or substitute with russet potatoes))
  • 1 medium onion (finely diced)
  • 1 lb. extra lean ground beef ((or substitute with ground turkey or ground chicken))
  • 1 ounce packet reduced sodium taco seasoning
  • 1 cup corn kernels (fresh, frozen, or canned will all work)
  • ½ cup fat free refried beans
  • ½ cup reduced-fat cheddar cheese
  • Optional toppings: sliced green onion, sliced olives, salsa, sour cream, guacamole, diced avocado, diced tomato

Instruction

  • Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray.
  • Scrub the outside of the potatoes until they are clean, and prick each potato with a fork a few times to allow steam to escape during cooking.
  • Place potatoes on a microwave-safe plate and microwave 2 at a time for approximately 5-10 minutes, or until tender. Let cool for 5 minutes.
  • Meanwhile, brown onion and beef in a large skillet over medium heat. Drain and return to skillet. Add the taco seasoning, corn, and refried beans to the meat mixture and stir to combine.
  • Cut sweet potatoes in half lengthwise. Scoop the inside of the potato out of the peel, leaving a thin layer of potato inside. Set aside the flesh that you just removed and use it for a separate meal, if desired.
  • Spray the potato skins with cooking spray or rub with olive oil, place on the baking sheet, and bake for about 5-7 minutes (or until outsides are slightly crispy).
  • Remove potato skins from the oven and stuff with meat mixture. Sprinkle cheese evenly over top.
  • Turn oven to “broil.” Place the stuffed potatoes under the broiler for 2-3 minutes, or until cheese is melted and potatoes are warmed through.
  • Garnish with toppings of choice!