So remember as a kid loving baked potatoes? I sure do. The sour cream, chives and butter….omg I am drooling just thinking about it. Today I am sharing a recipe I found from the Cookery App created by Against All Grain’s, Danielle Walker. This recipe reminds me of those loaded baked potatoes with a Mexican twist. There is cheese on top, making this dish more primal than paleo but guess what! You can just forget the cheese if you want it to be paleo. Easy peasy lemon squeezey.
Danielle Walker – AgainstAllGrain.com
- 6 medium sweet potatoes, scrubbed clean
- 3 tablespoons ghee or coconut oil, divided
- 1 teaspoon coarse sea salt or kosher salt
- 2 cups diced yellow onion
- 2 medium poblano pepper, seeds removed and diced
- 4 cloves garlic, minced
- 1½ teaspoon sea salt
- 2 pounds grass-fed ground beef
- 1 ½ cups Gluten-Free Enchilada Sauce
- optional toppings: Dairy-Free Sour Cream, Avocado, Cilantro, Black Olives
- Preheat oven to 400° F. Rub the skins of the potatoes all over with 1 tablespoon of ghee and pat them with the 1 teaspoon coarse salt. Prick them with a fork a few times and place on a rimmed baking sheet lined with parchment paper or foil. Bake until tender, about 40 minutes.
- Make the filling: Heat the remaining ghee in a large skillet set over medium-high heat. Saute the onion, peppers, garlic, and sea salt for 5 minutes. Add the beef and continue cooking until the beef is cooked through and the vegetables are softened, about 10 minutes.
- Cut slits in the tops of the cooked sweet potatoes and open them up a bit with a fork.
- Spoon the filling with a slotted spoon into the sweet potatoes, top with warm enchilada sauce and serve.