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Loaded sweet potato skins recipe

5 ratings

Baked sweet potatoes are filled with a wonderful mix of beans, peppers, onions and cheese and baked until golden. Want to save time? You can cook the sweet potatoes in the microwave on high for five minutes, turning over halfway through. See method

Serves 4
20 mins to prepare and 1 hr 05 mins to cook
592 calories / serving
Vegetarian
Gluten-free

Ingredients

4 medium sweet potatoes
1 red onion, half thinly sliced, half finely chopped
1 lime, zested
1 red pepper, deseeded and finely chopped
420g tin baked beans
30g pack coriander, chopped
80g mature Cheddar, coarsely grated
4 tbsp 0% fat Greek-style yogurt
60g wild rocket
200g cherry tomatoes, halved
1 avocado, sliced
½ cucumber, sliced into half moons
3 tbsp balsamic glaze

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2485kj
592kcal 30%
Fat
16g 23%
Saturates
7g 33%
Sugars
33g 37%
Salt
1.3g 22%

of the reference intake
Carbohydrate 86.6g Protein 17.4g Fibre 17g

Method

Preheat the oven to gas 7, 220°C, fan 200°C.
Prick the sweet potatoes all over. Rinse under a tap, then place on a baking tray and bake in the oven for around 50 mins, depending on the size of your sweet potato, until soft in the centre.
Meanwhile, mix the thinly sliced red onion with the juice ½ lime. Cut the remaining lime into wedges.
Once the sweet potatoes are cooked and cool enough to handle, cut them in half lengthways and scoop the soft middle into a bowl, reserving the crispy skins. Mash the sweet potato flesh with the finely chopped red onion, red pepper, half the coriander and half the cheese. Stir through the can of baked beans. Place the potato skins on a baking tray and spoon the mix back into the skins so they are generously stuffed. Top with the remaining cheese and bake for 15 mins until golden and piping hot.
Meanwhile, mix with Greek yogurt with half the remaining coriander and the lime zest.
Serve the sweet potato skins (2 halves each) topped with a spoonful of yogurt, the quick pickled onion, remaining coriander, a wedge of lime. Serve with a side salad of rocket, cherry tomato, avocado and cucumber salad, drizzled with balsamic glaze.

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