Description
Ingredients
Scale
- drizzle of olive oil
- salt and pepper
- 3 medium sweet potatoes
- leftover taco mixture
- 2 cups grated cheese
- grated zucchini to serve
- sour cream to serve
- thinly sliced spring onion as garnish
Instructions
Pre heat oven to 180°C.
Place potatoes in a baking dish, poke all over with a fork, drizzle with olive oil and sprinkle with salt and pepper.
Bake for 45 – 60 minutes or until soft in the centre. (test with a skewer)
Once cooked, cut a slit down the centre of each potato and gently pull open. Fill with taco filling (I pre heated mine beforehand), top with grated cheese and put under a high grill for 5 – 10 minutes, until cheese has melted.
Top with grated zucchini, sour cream and spring onions.
Notes
If you like you can scoop out some of the potato, mix into taco mixture then fill each potato.
- Prep Time: 5 minutes
- Cook Time: 1 hour 10 minutes