Baked potatoes make a great easy supper, and these sweet potato versions are loaded with spicy mixed beans and melted cheese for a hearty vegetarian meal. What's more, this recipe makes the skins the hero - turning them into crisp shells for the filling. Served with a crunchy side salad, this healthy, gluten-free dinner recipe is on the table and ready to eat in under 30 mins.
- Preheat the oven to gas 7, 220°C, fan 200°C. Prick the sweet potatoes all over with a fork and put on a plate. Microwave on full power for 8 mins, then halve and set aside to cool for 5 mins.
- Halve the potatoes and scoop out the flesh from the skins, setting the skins aside. Cut the flesh into cubes and put in a bowl. Stir in the mixed beans and sauce and half the spring onions.
- Put the skins in a roasting tin. Divide the bean and potato mix between them, then top with the remaining spring onions and the Manchego. Bake in the hot oven for 10 mins until the skins are crisp and the cheese is melted. Serve with the salad.
Tip: If you don't have a microwave, bake the sweet potatoes at gas 6, 200°C, fan 180°C for 50 mins. If too hot, wear new, clean rubber kitchen gloves while handling the hot potatoes.
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