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. This makes for a great paleo main dish, or cut them smaller and serve open-faced as a Super Bowl-style appetizer.
4 (8-oz.) sweet potatoes
1 tablespoon extra-virgin olive oil, divided
1 cup chopped red onion
3/4 cup drained and chopped bottled roasted red bell peppers
4 garlic cloves, minced
2 teaspoons chili powder
1/2 teaspoon kosher salt, divided
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
10 ounces 90% lean ground sirloin
2 cups frozen steam-in-bag broccoli florets
1/4 cup chopped green onions
How to Make It
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.
Heat broccoli according to package directions; stir into beef mixture. Partially split potatoes lengthwise; fluff the flesh with a fork. Top potatoes evenly with beef mixture, remaining 1/4 teaspoon salt, and green onions.