Sweet Potato Skins With Rosemary Ground Beef and Avocado

By: Bulletproof Staff

Sweet Potato Skins With Rosemary Ground Beef and Avocado

Sweet Potato Skins recipe and content provided by Brent Totty

Potato skins have been a staple at bars and homestyle kitchens across the country for decades. Often deep fried, covered in cheese and sour cream with the only redeeming quality being the delicious bacon atop what can hardly be described as a vegetable, potato skins are the dish you hate to love.

Regular potatoes belong to the nightshade family, and have substantially higher levels of lectins than their sweeter counterpart, the sweet potato. Lectins are a protein that binds to sugar and reduces the body’s ability to absorb nutrients. Swapping out the cheese and sour cream for grass-fed ground beef lowers inflammation and increases the omega-3 content, while adding a nutrient-dense protein source to the recipe. Top it off with ghee, avocado and rosemary to build a creamy and delicious flavor profile, and you’ve got yourself a potato skins recipe you’ll wish your local restaurant carried.

Sweet Potato Skins With Rosemary Ground Beef and Avocado

Sweet Potato Skins With Ground Beef and Avocado recipeStart to Finish: 1 hour 20 minutes (30 mins active)


  • 1 medium sweet potato
  • 3 ounces of grass-fed ground beef
  • 1 tablespoon of fresh rosemary
  • 1 tablespoon of grass-fed ghee
  • 1 teaspoon of sea salt
  • 1 cup riced broccoli
  • 1/2 avocado


Potato Skins

  1. Preheat the oven to 375 degrees fahrenheit.
  2. Place the washed sweet potato on a baking sheet, and bake for 50 minutes or until fork tender
  3. Slice the potato lengthwise and scoop out about two-thirds of the cooked flesh of the potato (the mashed sweet potato is a great leftover to use for sweet potato cakes or in smoothies)
  4. Place the potato skins back into the oven for 10 minutes

Rosemary Ground Beef and Avocado

  1. Melt ghee in a pan on low to medium heat
  2. Add ground beef to the pan and cook for 4 minutes
  3. Add riced broccoli and cook for another 4 minutes
  4. Add rosemary and diced avocado to the pan, reduce heat to low and cover for 2 minutes
  5. Fill sweet potato skins with the the rosemary beef and avocado. Salt to taste

Serves: 1

Nutritional Information (per 2 slice serving)

  • Calories: 540
  • Protein: 21g
  • Carbs: 29g
  • Net Carbs: 19g
  • Fiber: 10g
  • Sugar: 5g
  • Fat: 39g
  • Saturated Fat: 16g
  • Polyunsaturated: 1g
  • Monounsaturated: 7g
  • Trans fat: 0g
  • Cholesterol: 56mg
  • Sodium: 1890mg
  • Potassium: 910mg
  • Vitamin A: 265mg
  • Vitamin C: 145mg
  • Calcium: 9mg
  • Iron: 18mg