Chili Cheese Stuffed Sweet Potato

Directions

1. Poke each sweet potato a few times and microwave until fork-tender, about 10 minutes, rotating halfway through. Set aside and keep warm.
2. Meanwhile, put the carrots, garlic, tomato and onion in a food processor, add the balsamic, cumin, oregano, cayenne, 1 teaspoon salt, and a few grinds of black pepper and pulse until coarsely chopped.
3. Heat the olive oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through about 4 minutes. Remove from the heat.
4. Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture, stir to combine. Divide the potato halves among 4 plates and generously fill each half with the beef-potato mixture. Top each with sour cream, Cheddar and scallions.