Taco Stuffed Potatoes


1 lb. ground turkey or lean ground beef

8 oz. (or about ¾ cup) non-fat refried beans

1 cup corn kernels (fresh, frozen, or canned will all work)

1 medium onion, finely diced

2 tablespoons taco seasoning

4 medium sweet potatoes (you can use russett but sweet potato is the better choice)

½ cup reduced-fat cheddar cheese

(Optional: sliced green onion for garnish)


Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray.

Scrub the outside of the potatoes until they are clean, and prick each potato with a fork a few times to allow steam to escape during cooking.

Place sweet potatoes on a microwave-safe plate and microwave 2 at a time for approximately 5-10 minutes, or until tender. Let cool for 5 minutes.

Meanwhile, brown onion and ground meat in a large skillet over medium heat. Drain and return to skillet. Add the taco seasoning, corn, and refried beans to the meat mixture and stir to combine.

Cut sweet potatoes in half lengthwise. Scoop the inside of the potato out of the peel, leaving a thin layer of potato inside. Set aside the flesh that you just removed and use it for a separate meal, if desired.

Spray the potato skins with cooking spray, place on the baking sheet, and bake for about 5-7 minutes (or until outsides are slightly crispy).

Remove potato skins from the oven and stuff with meat mixture. Top with a dollop of salsa and sprinkle cheese evenly over top.

Turn oven to “broil.” Place the stuffed potatoes under the broiler for 2-3 minutes, or until cheese is melted and golden brown.

Garnish with green onions.


Greg Fagg

Gateway YWCA