Savoury sweet potato!
Baked potatoes are something that we rarely have because they just don’t sell big enough white potatoes in the supermarket here. However, last week I bought a few sweet potatoes to load up instead 🙂
As with most things I make, you can easily amend the ingredients to suit your taste. You could add mushrooms, tomato pieces and extra cheese to make a pizza version, or take out the meat entirely for vegetarians.
A sweet potato is easily big enough to serve two people for dinner. We actually cut our finished loaded potato in half again and made four lunches instead.
Ingredients – serves 2/4:
- 1 large sweet potato, scrubbed clean (not peeled)
- 150g/5 oz bacon, diced
- 150g/5 oz sweetcorn kernels
- 2 spring onions, finely sliced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Mexican chilli powder
- 1/2 cup grated cheese
- 2 tbsp light sour cream, plus extra to serve
- green salad, to serve
- Using a sharp knife, carefully make a few small cuts in the sweet potato lengthways down the middle. (These cuts are to allow steam to escape in the next step.)
- Place the potato on a microwave-safe plate and microwave for 10 minutes or until tender. Set aside for 10 minutes to cool so you can handle the potato.
- Heat your oven to 200C/180C fan forced/390F.
- Meanwhile cook the bacon in a non-stick frying pan until just golden. Once cooked, place into a medium bowl.
- Add the sweetcorn, the majority of the spring onion pieces and also the spices to the bowl with the bacon.
- Cut the potato in half lengthways, using the cuts you made in the first step as a starting point. Then use a spoon to scoop out the majority of the potato flesh. Put the flesh into the bowl with the bacon etc, ensuring that you keep the potato skins as intact as possible.
- Mix the potato flesh with the other ingredients in the bowl, then add the cheese and sour cream. Stir again.
- Place the potato skins onto a baking tray and divide the filling mixture between them. (The filling will be piled up quite a bit).
- Bake the potatoes for 15 minutes or until the edges are just turning golden.
- Remove from the oven and leave to cool for a couple of minutes before topping with the remaining spring onion pieces. Serve with the green salad and some extra sour cream on the side.