A few months ago, I was wondering on Twitter what to have for dinner and Sarah suggested that I try these loaded sweet potato skins. They look absolutely amazing, but me being me I can never leave things alone and decided to add my own spin on the recipe. I ended up adding more vegetables to it, results in what I’ve called my fully loaded sweet potato skins.
Because no matter how delicious something is, I always like it a bit more if I can shove additional vegetables into it.
I made these when I was home alone, and sat and enjoyed them in front of trash TV (repeats of The Big Bang Theory, I think). It was glorious. I love eating stuff that feels like it’s terrible for you in front of entertainment that you get absolutely no cultural benefit from. I genuinely believe that switching off sometimes is good for the soul, and doing it in a way that’s also not going to destroy my body makes me very happy.
These fully loaded sweet potatoes are a masterclass in mixing flavours and textures. The outside of the sweet potato is lovely and crisp, as is the bacon, whilst the inside is silky smooth, the spring onions have a delicious crunch and the yogurt is lovely and creamy. The sweet potato flesh is sweet and intense, and the spring onion cuts across it beautifully whilst the cool Greek yogurt smooths everything out. And the cheese is just hanging out, being cheesey and making everything better (as cheese is wont to do). Honestly, it’s magnificent.
Eat them on their own, have them with salad, eat them as a side to some perfectly cooked meat. Just eat them, and enjoy.
- 2 medium sweet potatoes
- 1 pepper, diced
- A small handful of mushrooms, diced
- 3 slices of back bacon
- 80g mature reduced-fat cheddar
- Total 0% Greek Yogurt
- Two spring onions, sliced
- Fresh chives
- Preheat the oven to 200C. Stab the sweet potatoes all over with a shark knife, then bake for 45 minutes or so
- Whilst the potatoes are cooking, fry the mushroom and peppers until soft. Set aside
- Split the potatoes in half lengthways. Scoop out the flesh, taking care not to damage the shell of the sweet potato, and put in a large bowl. Spray the skins with oil and bake for 10 minutes more
- Add the mushrooms, the peppers, a tablespoon or so of Greek yogurt, salt and pepper and 20g of the cheese to the sweet potato flesh. Mash well. When the skins have finished baking, put this mix back into the skins
- Slice the bacon thinly. Top the sweet potatoes with the remaining cheese and the bacon
- Bake for 15 minutes and top with a tablespoon of the yogurt, some chopped chives and sliced spring onions