Cheesy Bacon Bolognese Stuffed Sweet Potatoes

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  Sweet Potato, Baked, Flesh Only

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Yellow Onion
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  Garlic(10g)
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  Carrots
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  Zucchini
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  Bacon, Center-Cut Pork(454g)
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  90/10 Ground Beef(907g)
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  Vegeta Seasoning Blend, Dry(15g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Basil, Fresh

Instructions

1. 1Prick each sweet potato all over with a fork, wrap in paper towels (2 sheets per potato), and microwave on high for 8 minutes. Check for doneness by piercing the center with a fork—the flesh should be soft throughout. If still firm in the center, microwave in 1-minute increments until fully cooked.
2. 2While sweet potatoes cook, dice the onion and carrots into small pieces, mince the garlic, and chop the zucchini into bite-sized chunks. Cut the bacon into ½-inch pieces.
3. 3Heat a large pan over medium heat. Add the bacon pieces and cook for 5–7 minutes, stirring occasionally, until crispy and browned. Remove bacon to a paper towel–lined plate and set aside.
4. 4In the same pan with bacon fat, add the diced onion, garlic, carrot, and zucchini. Cook over medium heat for 6–8 minutes, stirring occasionally, until the onion is translucent and carrots begin to soften.
5. 5Add the ground beef to the vegetables and cook over medium-high heat for 6–10 minutes, breaking up the meat with a spoon as it cooks, until no longer pink and browned throughout. Return the cooked bacon to the pan, then stir in the vegetable stock powder and fresh basil. If the sauce is too thick, add ¼ cup water. Simmer for 2–3 minutes until flavors combine.
6. 6Once sweet potatoes are cool enough to handle, slice each horizontally. Scoop out the flesh, leaving a ½-inch shell intact, and chop the scooped flesh. Stir the chopped sweet potato flesh into the meat sauce and mix well.
7. 7Divide the bolognese sauce evenly among the 16 sweet potato halves, filling each generously. Sprinkle grated Parmesan cheese over each filled potato half.
8. 8Place filled sweet potatoes on a baking sheet and broil on medium setting for 3–4 minutes, until cheese is melted and golden. Divide evenly into 8 airtight containers while hot, then cool before refrigerating.