Loaded Sweet Potato Skins with Spiced Beef and Cheddar Step-by-step instructions

Before you start

Before starting, heat the oven to 400°F (200°C) and line a baking sheet with foil. Scrub the sweet potatoes clean and pat them dry. Dice the onion, mince the garlic, and measure out the spices and tomato paste.

Have all the ingredients ready—the cooking moves quickly once the potatoes go in. If using a meat thermometer, keep it nearby to check the beef's internal temperature. Also, set out the butter and cheese so they come to room temperature for easier handling.

Instructions

Roast and Brown

1. 1Roast the Sweet Potatoes
   Heat the oven to 400°F (200°C). Scrub the sweet potatoes and pierce each one several times with a fork. Rub the skins all over with the olive oil and sprinkle with the kosher salt. Place them on a baking sheet lined with foil and roast for 45 minutes, until fork-tender and caramelized at the edges.
   Look for The skins should be slightly wrinkled and the flesh gives easily when pierced with a fork.
   Tip Piercing the potatoes prevents steam buildup and keeps them from bursting in the oven.
2. 2Brown the Beef Filling
   While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5 minutes. Add the diced onion and cook until softened, about 3 minutes. Stir in the garlic, cumin, smoked paprika, and tomato paste. Cook for 2 more minutes, until fragrant and the beef is fully cooked through, reaching an internal temperature of 160°F (71°C).
   Look for The beef is browned and crumbly, the onion is translucent, and the spices smell toasty.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the pan seems dry, add a splash of water or beef broth to help the tomato paste blend in.

The sweet potatoes should be fork-tender, with caramelized spots on the skins. The beef filling should be browned, the onions translucent, and the spices fragrant.

The kitchen will smell of roasted sweet potato and smoky cumin. Check that the beef has reached at least 160°F (71°C) before proceeding.

Mash and Fill

3. 3Mash the Potato Flesh
   When the potatoes are done, let them cool for 5 minutes. Slice each potato in half lengthwise. Use a spoon to gently scoop the flesh into a bowl, leaving a thin layer attached to the skin. Add the butter to the flesh and mash until smooth. Season with a pinch of salt if desired.
   Look for The flesh is bright orange, steamy, and easily mashed with a fork.
   Tip Keep the skins intact; they will hold the filling and become crisp under the broiler.
4. 4Fill the Potato Skins
   Spoon the mashed sweet potato back into the skins, mounding it slightly. Top each potato with a generous portion of the spiced beef mixture, pressing it gently into the potato.
   Look for The filling sits neatly on top of the mashed potato, with some beef peeking through.
   Tip Don't overfill—leave a little room for the cheese and garnishes.

The potato flesh should be smooth and creamy after mashing with butter. The skins should hold their shape, and the filling should sit neatly on top without overflowing. The filling should be hot and steaming, ready for the cheese.

Melt and Serve

5. 5Melt the Cheddar
   Turn the oven to broil. Sprinkle the shredded cheddar cheese evenly over the filled potatoes. Place them on a broiler-safe pan and broil for 2 minutes, until the cheese is melted and bubbly and the edges are lightly charred.
   Look for The cheese is fully melted, golden in spots, and the potatoes are hot and sizzling.
   Tip Watch closely—broilers vary, and the cheese can go from melted to burnt in seconds.
6. 6Garnish and Serve
   Remove the potatoes from the broiler. Garnish with fresh cilantro and a dollop of sour cream. Serve immediately while hot.
   Look for The cilantro adds a fresh green contrast and the sour cream cools the spice.
   Tip For extra tang, add a squeeze of lime juice before serving.

The cheddar should be fully melted, with a few golden-brown spots from the broiler. The potatoes should be sizzling and fragrant. Garnish with cilantro and sour cream just before serving. The contrast of hot, crispy, and cool is the goal.

Common mistakes

One common mistake is not piercing the sweet potatoes enough, leading to steam buildup and potential bursting. Another is overcooking the beef until it's dry—cook just until no pink remains.

Avoid overfilling the potato skins, as the filling can spill over and make a mess. Also, don't skip the resting time after roasting; the potatoes are extremely hot and need a few minutes to cool slightly for safe handling.

How to tell it’s done

The sweet potatoes are done when a fork slides in with little resistance and the skins have started to caramelize at the edges. The ground beef is fully cooked when it reaches an internal temperature of 160°F (71°C), with no pink remaining.

After broiling, the cheese should be melted and bubbly, with some golden spots. The potatoes should be hot throughout—if they've cooled, return them to the oven for a few minutes before serving.

• Ground meat: 160°F (71°C) in the thickest part