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Stuffed Potato Skins
2023-01-24
https://www.metro.ca/userfiles/image/recipes/patates Farcies-12055.jpg
PT35M
PT3H00M
PT3H35M
Preheat oven to 400.Place stewing beef cubes on a plate. Add paprika, turmeric, cinnamon and maple syrup. Season with salt and pepper and toss well to coat.In a pot sprayed with avocado oil over medium heat, add the previous ingredients. Cook for 3 minutes, stirring regularly. Add beef broth and onion to pot. Bring to a boil, cover, adjust heat to low and simmer for 2 1/2 hours, making sure to maintain a low boil.Remove beef cubes from pot and place on a plate. Using two forks, shred beef cubes and return to pot. If necessary, continue cooking over high heat for 10 to 15 minutes, stirring regularly, to thicken beef juices.Place sweet potatoes on a parchment-lined baking sheet. Bake for 1 to 2 hours, depending on the size of the sweet potatoes. Once out of the oven, cut in half lengthwise and mash the inside with a fork. Set aside.For the creamy sauce, combine all ingredients in a blender. Season with salt and pepper and puree until smooth.Serve sweet potato skins with Tex-Mex cheese, shredded beef, creamy sauce and green onions.Source : Le Fit Cook
3
3
5
5
1
Peels :
5 sweet potatoes
1 cup (250 mL) shredded Tex-Mex cheese blend
1 green onion, chopped
Pulled beef :
600 g Boneless stewing beef cubes
2 tablespoons (30 mL) amber maple syrup
2 tablespoons (30 mL) paprika
2 tablespoons (10 mL) ground turmeric
1 teaspoon (5 mL) cinnamon
1 onion of your choice, chopped
2 cups (500 mL) beef broth
1 drizzle of Life Smart Avocado Oil Cooking Spray, Naturalia
Creamy sauce :
1 cup (250 mL) frozen diced avocados
1 Lebanese cucumber, chopped
1 jalapeño, chopped
1 package fresh cilantro, chopped
1 lime (zest & juice)
2 tablespoons (30 mL) plain Greek yogurt
Stuffed Potato Skins
3
Main course
0:35
Preparation
3:00
COOKING
3:35
TOTAL TIME
Ingredients
-
Peels :
-
5
sweet potatoes
-
1 cup
(250 mL)shredded Tex-Mex cheese blend
-
1
green onion, chopped
-
Pulled beef :
-
600 g
Boneless stewing beef cubes
-
2 tablespoons
(30 mL)amber maple syrup
-
2 tablespoons
(30 mL)paprika
-
2 tablespoons
(10 mL)ground turmeric
-
1 teaspoon
(5 mL)cinnamon
-
1
onion of your choice, chopped
-
2 cups
(500 mL)beef broth
-
1
drizzle of Life Smart Avocado Oil Cooking Spray, Naturalia
-
Creamy sauce :
-
1 cup
(250 mL)frozen diced avocados
-
1
Lebanese cucumber, chopped
-
1
jalapeño, chopped
-
1
package fresh cilantro, chopped
-
1
lime (zest & juice)
-
2 tablespoons
(30 mL)plain Greek yogurt
Preparation
Preheat oven to 400.
Place stewing beef cubes on a plate. Add paprika, turmeric, cinnamon and maple syrup. Season with salt and pepper and toss well to coat.
In a pot sprayed with avocado oil over medium heat, add the previous ingredients. Cook for 3 minutes, stirring regularly. Add beef broth and onion to pot. Bring to a boil, cover, adjust heat to low and simmer for 2 1/2 hours, making sure to maintain a low boil.
Remove beef cubes from pot and place on a plate. Using two forks, shred beef cubes and return to pot. If necessary, continue cooking over high heat for 10 to 15 minutes, stirring regularly, to thicken beef juices.
Place sweet potatoes on a parchment-lined baking sheet. Bake for 1 to 2 hours, depending on the size of the sweet potatoes. Once out of the oven, cut in half lengthwise and mash the inside with a fork. Set aside.
For the creamy sauce, combine all ingredients in a blender. Season with salt and pepper and puree until smooth.
Serve sweet potato skins with Tex-Mex cheese, shredded beef, creamy sauce and green onions.
Source : Le Fit Cook
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
