These delicious loaded sweet potato skins are a healthy meal, all in one. Cheesy, bacon-topped potato skin goodness. If you love potato skins as much as I do, you have to try them with sweet potatoes. Dare I say they’re even better than regular potato skins. Plus you get all the fiber, vitamin A, and other good stuff.
4 medium sized sweet potatoes
50ml of milk
20g of grated mozzarella
20g of grated irish cheddar
Sea salt and black pepper
For the chicken mince
1x 400g of Manor Farm Chicken Mince
100g of smoked bacon Lardons
1tbsp of tomato purée
Half a jar of tomato passata
2tbsp of Worcester sauce
Sea Salt and black pepper
Preheat the oven to 220oC.
Pierce the sweet potatoes with a fork all over and sprinkle them with oil, salt and pepper. Bake on a tray in the oven for 35-40mins until soft and well roasted.
Once cooked scoop out the centre and mash in a bowl with the milk. Season to taste and set aside.
Place the sweet potato skins back into the oven for 10 mins to harden and crisp.
For the chicken mince fry off firstly the smoked bacon until golden and crisp in a frying pan. Now add the chicken mince and fry until nicely coloured.
Add the tomato puree, tomato pasata and Worchester sauce. Bring to the boil and simmer until nicely thickened. Season to taste.
Place the mince mixture into the sweet potato skins. Top with the mashed sweet potato and finally with the cheese. Place under a hot grill until the cheese melts and colours. Now tuck in. Enjoy!