Loaded Sweet Potato Skins

Ingredients

Scaled for your household (4 portions) · original serves 4

• Sweet potato1.6 kg
• Spreadable butter80 g
• Saltto taste
• Black pepperto taste
• Tinned sweet corn kernels125 g
• Spring onions2
• Melting cheese blend200 g
• Bacon125 g
• Sweet chilli sauce (optional)to taste
  Source does not specify an amount; no quantity invented.
• Lime (optional)to taste
  Source does not specify an amount; no quantity invented.
• Coriander bunch (optional)to taste
  Source does not specify an amount; no quantity invented.

Method

1. 1

   Heat the oven to 200°C fan. Put halved sweet potatoes cut-side up on a lined tray. Bake for about 1 hour until tender, then cool enough to handle.

2. 2

   Scoop out flesh, leaving a ½ cm shell. Mash flesh with half the spreadable butter and seasoning. Mix in corn, spring onions and half the cheese.

3. 3

   Roast empty skins for 12–15 minutes to crisp. Meanwhile, fry bacon in the remaining spreadable butter until crisp; drain.

4. 4

   Fill skins with the mash mixture and add bacon and remaining cheese. Bake for 12–15 minutes until hot and melted. Serve with optional sweet chilli sauce, lime and coriander.