Stuffed Sweet Potato Skins

by Barry Lewis


Medium sweet potatoes
4 rashers bacon
handful button mushrooms
grated cheddar cheese
tbsp milk
tbsp paprika
salt & pepper
sour cream and chive dip to top
fresh chives to garnish

This is an absolutely delicious recipe for stuffed sweet potato skins. The caramelised sweet potatoes baked in the oven scooped out, ramped up with flavour and served with maple syrup infused bacon and mushrooms with sour cream and chive sauce is a winning combo, you need to give this a go, extremely simple, very adaptable and tastes brilliant!

Start off by baking the sweet potatoes until soft (around 45 minutes) in a pre-heated oven, prick the potatoes with a fork a few times then stick in the oven no need to turn them. The oven should be pre-heated to 200c or equivalent see oven temperature conversion chart.

Meanwhile in a frying pan cook the bacon and mushrooms over a medium flame. For the last few minutes add the maple syrup and stir well to coat, it should get a really nice glossy colour. Tip onto a chopping board and allow to cool before slicing into small pieces, leave to one side.

With the potatoes done, remove from the oven, halve them and core out the middle with a spoon, putting the middle bit into a mixing bowl. Put the skins back in the oven for ten minutes. Meanwhile with the potato you scooped out add the milk, salt, pepper and paprika and mix well. You may wish to add other herbs or spices or add a little more – basically tweak it to your liking.

Stuff the filling into the potato skins, top with a little bacon and mushroom mixture, then top with cheese, bake for ten minutes more or until melted. Once out the oven top with more bacon and mushroom mixture, then finally, sour cream and chives on top of that – absolutely gorgeous!