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Loaded sweet potato skins
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Prep Time:
10 minutes
Cook Time:
100 minutes
Total Time:
110 minutes
Indulge in cheesy sweet potato skins topped with crispy bacon and tangy creme fraiche.
Ingredients:
  • 6 medium (about 1.6 kg) combined orange sweet potatoes
  • 80g butter
  • 36.40 gm olive oil
  • 200g smoked streaky bacon rashers, chopped
  • 2 garlic cloves, crushed
  • 65g (3/4 cup) cheddar cheese, grated
  • 200ml Creme Fraiche
  • Chopped chives, to serve, optional
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line an oven tray with baking paper. Prick the sweet potatoes with a fork, place them on the tray, and bake for 40-50 minutes until tender. Allow them to cool a bit before using.
  • In a large non-stick frying pan, melt 40g of butter. Cook the bacon over medium heat, stirring often, for 3-4 minutes until golden. Add garlic and cook for another 2 minutes. Then, transfer to a plate lined with paper towel and wipe the pan clean.
  • Halve the sweet potato lengthwise and carefully scoop out the flesh, leaving a 4-5mm thick edge. Save the flesh for later use. Cut the potato skins in half crosswise and place back on the tray.
  • Heat oil and butter until butter is foamy. Brush over potato skins, bake flesh-side up until crispy. Fill with most of the bacon, add cheese, bake until melted. Top with creme fraiche, season, add remaining bacon and chives.

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