Loaded Sweet Potatoes



This recipe is so versatile, you can add anything you like, but cheese and bacon really are such a great combination and these make a great comfort food snack or side dish without all the extra guilt. 
Alternatively you can add in some spinach to the mixture - in a pan with a little bit of olive oil fry some chopped garlic and add some spinach once the garlic is cooked, once the spinach is wilted add this into the mash mix. 
I only use a little cheese but you can skip the cheese all together if you like, a little bit of cheese is ok :). 
A thicker type of milk, like almond milk is better to use because it gives the mash a creamier texture. 
You can either add your bacon into the mash (which i do) or sprinkle it on top at the end. Also making sure you keep some flesh in the skins allows the skins to crisp up but not become too dry.

Serves 2 


Ingredients

2 sweet potatoes
Olive oil (or coconut oil or olive oil cooking spray)
Almond milk 
Salt & pepper 
Shredded cheese (I use mozzarella)
4 strips bacon (cooked until crispy and diced)

Method

1. Preheat oven to 200℃ and line a large baking tray with baking paper. 

2. Pierce each sweet potato a few times and bake for around 50 minutes or until soft. 

3. Allow the potatoes to cool slightly, then slice potatoes in half lengthwise.

4. Reduce oven temperature to 180℃. 

5. Scoop out sweet potato flesh but make sure you leave a thin layer of sweet potato inside. Put the flesh into a bowl. 

6. Put the skins back on the tray face up, drizzle with olive oil and bake for a further 10 minutes.

7. Mash the sweet potato flesh with a small amount of almond milk, salt, and pepper until smooth and creamy. Stir the bacon into the mash. 

8. After 10 minutes remove the skins from the oven. Fill each with an equal amount of mashed sweet potato and top each with a tiny sprinkle of cheese. 

9. Bake for 15 minutes until the cheese is melted. Remove from the oven and serve. 

These skins are best enjoyed immediately or cover leftovers tightly and store in the fridge for up to 3 days.

Enjoy x

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