Enjoy crispy air-fried sweet potato skins, filled with a delicious blend of bacon, capsicum, and melted cheese, then topped with a perfectly soft egg. Finished with fresh coriander and served with zesty salsa and spinach, this dish is a flavorful twist on comfort food you'll love.
Prep 15 minutesCook 25 minutesServes 4
Ingredients
Method
4 x small, sweet potatoes (see tip)
3 rashers (90g) shortcut bacon, finely chopped
1 small red capsicum, finely chopped
40g butter, chopped
½ cup grated tasty cheese
¼ cup chopped coriander, extra leaves to garnish
1 tsp Mexican chilli spice blend
4 small eggs
Tomato salsa and spinach leaves, to serve
Wash sweet potatoes, prick with a fork and place on microwave turntable. Microwave on high for 10-12 minutes until tender when pierced with the tip of a knife. Allow to cool slightly.
Meanwhile, line the base of air-fryer basket with baking paper. Sprinkle bacon and capsicum over base. Air-fry 200C for 8 minutes or until pale golden.
Make a 2cm slit in the top of each potato without cutting through to the ends. Pinch ends to open out potatoes. Use a spoon to scrape about 2 tablespoons flesh out of the centre of each potato, leaving sides with a 1cm thickness of potato. Divide butter between hot potatoes, top with cheese.
Combine potato flesh, two thirds of the bacon and capsicum mixture, coriander and Mexican spice. Season with salt and pepper. Spoon back into potatoes and spread to the ends and up sides forming a cavity to crack egg into.
Crack egg into a small jug then slide into cavity. Carefully lift into air-fryer basket. You may need to prop up ends of potato with offcuts of capsicum so egg doesn’t run out. Air-fry at 180C for 10-12 minutes or until egg is soft set.
Sprinkle with remaining bacon, capsicum and coriander. Serve with salsa and spinach leaves.
