I love it when food tastes naughty, but really isn’t.
I also really, really love stuffed foods. Jalapeños stuffed with cream cheese, cookies stuffed with more cookies, my face stuffed with these…
Speaking of stuffing my face, I can’t not stop eating plantain chips. I want them all day long, with every meal. And in between meals, and then after meals. They are just so darn good with everything! I was skeptical of them at first, but now I’m in love. Run out and get a bag (or ten), trust me.
So, I made these in preparation for the Super Bowl.
Let’s be honest, football is great, but the main reason we all get so excited for the big game is for all of the big snacks and munchies that come with it. Dips and sandwiches and chips and everything delicious and naughty under the sun.
Don’t eat naughty, just make these!
4 sweet potatoes (aka yams)
1 tbsp + ½ tbsp butter or ghee separated, plus more for brushing
1 boneless rib-eye steak, about ¾ lb
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
½ onion, thinly sliced
4 sliced provolone (optional)
salt and pepper
Preheat oven to 400 degrees. Poke the sweet potatoes all over with a fork and place them on a sheet tray lined with foal. Bake in the oven for about 45 minutes, until tender. Remove from oven, cut in half, and let cool.
**When you put the potatoes into the oven, go ahead and put the steak into the freezer. It’s MUCH easier to thinly slice when it’s chilled!
When the potatoes are done, remove the steak from the freezer and slice very thinly against the grain. In a large skillet, melt 1 tbsp butter over medium-high heat. Add the peppers and onions to the pan and season with a pinch of salt and pepper. Cook about 10 minutes, until they are softened and cooked down. Push the peppers and onions to one side of the pan. Add the steak to the empty side, season with salt and pepper, and cook only until just cooked through, about 2 minutes. Add the remaining ½ tbsp butter, stir the steak together with the pepper and onions, and remove from heat.
Scoop out the sweet potato flesh, leaving about of ½ inch of potato all around the skin. Reserve the scooped out sweet potato for another use. Place the skins upside down on a sheet tray, brush the outsides with butter, sprinkle with salt, and bake an additional 5 minutes. Flip the sweet potato skins over, brush the insides with melted butter, sprinkle with salt and pepper, and bake 5 more minutes. Remove from oven and set aside.
Turn oven to broil. Divide the steak mix evenly between the 8 skins. Top with provolone (if using) and put the skins under the broiler just long enough for the cheese to melt, about 3 minutes. I would still do this step if omitting the cheese!
Remove from oven and stuff into your face.