Ingredients:

  • 4 medium sweet potatoes (approx. 2 lbs / 900g)
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 lb lean ground beef
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/4 cup scallions, thinly sliced
  • 1/2 cup sour cream
  • 4 slices cooked bacon, crumbled

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Scrub the sweet potatoes clean and pat them completely dry.
  3. Prick each potato 5-6 times with a fork to allow steam to escape.
  4. Rub each potato with olive oil and a pinch of salt until the skin is glossy.
  5. Roast for 45–60 minutes, or until a knife slides into the center with zero resistance.
  6. While potatoes roast, heat a skillet over medium-high heat.
  7. Brown the ground beef, breaking it apart with a spatula until no pink remains.
  8. Stir in the diced onion and sauté for 5 minutes until translucent.
  9. Add the minced garlic, smoked paprika, and pepper; cook for another 60 seconds until fragrant.
  10. Stir in the Worcestershire sauce, remove from heat, and set aside.
  11. Slice each roasted potato lengthwise down the center.
  12. Gently fluff the interior with a fork, being careful not to pierce the bottom skin.
  13. Spoon a generous portion of the beef mixture into each potato.
  14. Top with shredded cheddar cheese.
  15. Return the potatoes to the oven (or under the broiler) for 3–5 minutes until the cheese is melted.
  16. Top each potato with a dollop of sour cream, a sprinkle of sliced scallions, and crumbled bacon before serving.