Stuffed Sweet Potato Skins (Paleo, Whole30, Low Carb)

It’s Friday evening and it’s raining over here, so that’s just asking for some weekend comfort food. And these Stuffed Sweet Potato Skins (Paleo, Whole30, Low Carb) are just the perfect solution for fun finger food. They are packed with flavour, but won’t make you feel crappy afterwards as a fast food takeaway would. And I think that’s worth the short time spend in the kitchen, isn’t it?



I classified these as a low carb meal, but of course that can be a very personal point of view. I add sweet potatoes to my diet regularly, because they are full of nutrients and I simply love them. But I also don’t follow very strict low carb protocol. So if you are more strict with your carb intake, I would suggest swapping the potatoes for roasted zucchini or celeriac or swede slices (these two are excellent potato swaps).

Stuffed Sweet Potato Skins (Paleo, Whole30, Low Carb)

Stuffed Sweet Potato Skins (Paleo, Whole30, Low Carb)
 
Prep time
Cook time
Total time
 
Fun finger food which won't make you feel crappy afterwards. Stuffed Sweet Potato Skins (Paleo, Whole30, Low Carb)
The peckish girl:
Serves: 4
Ingredients
  • Oil for cooking
  • 1 onion, diced
  • 500g minced beef
  • 1 tsp cumin powder
  • 1 tsp garlic powder
  • 1 tsp paprika powder
  • 1 tsp coriander powder
  • Salt and pepper
  • 1 cup chopped button mushrooms
  • 1 red pepper (capsicum), diced
  • 1 green pepper (capsicum), diced
  • Optional - red chilli
  • 1 kg sweet potatoes
Instructions
  1. Wash the potatoes. Wrap them individually to aluminium foil and place them on a baking tray. Place the tray in preheated oven on 200 Β°C and bake for 30 minutes. Depending how big the potatoes are, I used small ones. You can try them with a fork, if it goes easily through, they are cooked.
  2. Let the potatoes cool completely before continuing. Once cooled, unwrapped them from the foil and cut each in a half. With a spoon scoop out the flesh out of the potatoes, so you are left with the skins with thin layer of the flesh. Keep the flesh for later (for purees, baking etc.)
  3. Place the potato skins back on the baking tray with the skin up. Place the tray in the oven for 10 more minutes, so the skins crisp and firms up.
  4. In the meanwhile, make the meat filling. Place a frying pan over high heat and add the cooking oil. Let it warm up and add the onion and minced beef. Season the meat with salt pepper and the spices and cook until completely done.
  5. Once the meat is ready transfer it in a bowl and use the same pan to fry the peppers and mushrooms on a spoon of cooking oil.
  6. Mix the mushrooms and peppers with the meat and fill the potato skins with the mixture.
  7. Garnish the potato skins with some fresh chopped coriander.
  8. Tip: If you eat dairy you can grate some cheese on top of each potato and melt it in the oven for few more minutes before sprinkling with the herbs.

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Stuffed Sweet Potato Skins (Paleo, Whole30, Low Carb)

Stuffed Sweet Potato Skins (Paleo, Whole30, Low Carb)

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