Burrito-Style Stuffed Sweet Potatoes

Preheat oven to 425ºF. Prick each of the potatoes a few times with a fork, then drizzle with olive oil and sprinkle with salt. Rub salt and olive oil into potato skins with your fingers, then wrap each potato in a small piece of aluminum foil.

Place wrapped potatoes on a small baking sheet. Roast potatoes for 1 hour, then remove from oven and let sit until cool enough to be handled.

While potatoes are roasting, make the beef and fajita veggies. Preheat a large skillet over medium-high heat with a drizzle of olive oil. Add beef and cook for about 5 minutes, breaking up the meat with a spoon or spatula as you go.

When the beef has cooked about halfway, add salt, onion powder, garlic powder, chili powder, cumin, and smoked paprika. Stir spices into beef and continue cooking 5 minutes more until beef is browned and crispy in places and spices are fragrant.

Pour the water into beef mixture and reduce heat to medium-low. Let beef simmer and continue cooking. Add a few more splashes of water if the pan becomes very dry.

For the fajita veggies, preheat a second skillet to medium-high heat with a drizzle of oil. When pan is very hot, add peppers and onions in one layer, and do not stir them. Allow veggies to cook and sizzle for about 2 minutes or until very brown on one side, then toss in the pan. Add salt, cumin, and chili powder. Let veggies cook for 1 or 2 minutes more until browned but not mushy.

To assemble, split potatoes down the center and open them up to form a well in the center of the potato. Fill evenly with the ground beef and veggies, and top with anything you like. Enjoy!