Loaded Sweet Potatoes – Gluten Free – Kelly Groff

Loaded Sweet Potatoes – Gluten Free

Kelly Groff ISSA – Team Jeremy Scott Fitness

I am always looking for new recipes to spice up my menu at home.  One of the things that I miss a lot since I have changed my eating habits is nachos.  I try to stay away from dairy and of course the chips.  But I love Mexican food and I love it spicy. So when I found a twice baked potato recipe I had to put a little spin on it to satisfy my south of the border kick!  Here it is if you are looking for something with a little heat!

Twice baked sweet potatoes

  • 1 lb grass fed organic beef
  • 2 large sweet potatoes
  • ¼ cup of hot sauce
  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 1 garlic clove, minced
  • 1 teaspoon cayenne red pepper
  • 2 teaspoons chipotle chili powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika

Preheat the oven to 450


  1. Preheat your oven to 425 degrees.
  2. Cut your sweet potatoes in half, lengthwise and put them face down on a cookie sheet, cook for about 25-30 minutes. You will know when they are done if they are easy to push on.   If you pull them out early and the inside doesn’t come out easily with a spoon, you’ll need to cook them a bit longer.
  3. While your sweet potatoes cook, put out a skillet over medium-high heat. Add coconut to the hot pan then add your garlic and onions to start cooking down.
  4. Once the onions are translucent, add the ground beef and use a large spoon to break it up to help cook it a bit quicker.
  5. When the beef is half way done cooking, add the spices. Let the beef cook until no longer pink .
  6. Now pull your sweet potatoes out of the oven and use a large spoon to scoop out the insides. Be careful to not go totally to the skin or it may tear and be pointless to add meat to.
  7. Put the insides of the sweet potatoes directly into your pan of beef and mix thoroughly to combine.
  8. Now scoop out the new mixture and put into your sweet potato skins. You can go as high as you want. Think of it as a loaded bake potato. (sometimes I just eat the mixture and throw out the skins.)
  9. Now put those loaded sweet potatoes back on the cookie sheet, face up, back into the oven and cook for 3-5 more minutes just to meld the flavors together and harden the top a bit
  10. EAT AND ENJOY!!!!

For more Gluten Free recipes check out our cook book – CLICK 

Kelly Groff – ISSA –

Team Jeremy Scott Fitness 

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