You will need: Fireclay bricks / Spacer grid / Celtic bowl
Working hours: 35 minutes
Cooking time: approx. 60-90 minutes + 15 minutes

Preheating: approx. 30 minutes
Top heat: approx. 220-250°C / 280-300°C

In the BOBBY:
Preheating: approx. 10-15 minutes
Top heat: approx. 200-230°C / 250-280°C

Ingredients
(for 6 persons)

For the filling:

• 300 g minced beef
• 1 clove of garlic, finely chopped
• 2 spring onions, sliced into rings
• Taco seasoning
• Chili, ground
• 1 tin of black beans (400 g)
• 1 small tin of corn (150 g)
• ½ bunch coriander, finely chopped
• 1 tbsp lime juice
• 200 g cheddar, grated
• Salt, pepper

In addition:

• Cooking oil
• Tortilla chips
• some coriander, finely chopped
• Lime wedges

Heat the Merklinger to approx. 220-250°C (BOBBY approx. 200-230°C).

Place the spacer grid on the firebricks.

Wash the sweet potatoes thoroughly, pat dry and prick all over several times with a fork. Place on the wire rack in the hot Merklinger and cook for 60-90 minutes (depending on the weight of the potatoes). Turn the potatoes once about halfway through cooking.

Tip:
To save time, you can also cut the sweet potatoes in half. Prick the cut surface several times with a fork and brush with olive oil. Place the sweet potato halves on the wire rack and cook in the hot Merklinger (depending on the weight of the potatoes) for 40-60 minutes.

In the meantime, make the filling.

Tip:
Are you cooking with a larger Merklinger model? Then you can prepare the filling while the potatoes are cooking.
You are completely flexible here. You can either fry the mince on the pull-out grill rack directly over the fire in the Celtic pot or in the Celtic bowl. Or you can heat up the ceramic in the oven on the firebricks and fry the mince in it. This is of course also possible in your BOBBY!

Heat the oil in the hot ceramic pan and fry the mince until crumbly. Season with salt, pepper, chili and taco seasoning.

Add the spring onions and garlic, fry for 3 minutes and then leave to cool slightly.

Cut the cooked sweet potatoes in half lengthways and scoop out with a spoon. Leave a 1-1.5 cm thick edge.
Cut 150 g of the scooped-out potato mixture into small pieces and add to the mince. Process the other half. (This makes a great spread, for example!)

Put the beans in a sieve, rinse briefly with water and leave to drain. Also drain the corn in a sieve.

Mix 100 g cheddar, beans, sweetcorn, coriander and lime juice into the mince and season again with salt and pepper.

Fill the sweet potato halves with the cheese and spread over the Celtic dish. Sprinkle the remaining cheese over the stuffed potatoes.

Heat the Merklinger again to approx. 280-300°C (BOBBY approx. 250-280°C). Place the Celtic dish directly on the firebricks and gratinate the stuffed sweet potatoes for approx. 15 minutes.

Remove from the oven and garnish with tortilla chips, coriander and lime wedges.



Tip:
Sour cream goes well with this.

Tip:
For a vegetarian version:
Replace the minced meat with cream cheese.