Prep: 20 minutes
Cook: 1 hour 30 minutes
Serves: 4
Difficulty: Cuisine: Saved: | 697 | Recipe by: Western Star |
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Loaded Sweet Potato Skins
Ingredients:
Method:
- Preheat oven to 200°C fan-forced. Place sweet potatoes cut-side up on a large baking tray lined with baking paper. Bake for 1 hour or until tender when tested with a skewer. Remove sweet potatoes from oven; set aside to cool
- Using a spoon, scoop out flesh from the centre of each sweet potato, leaving a 1/2cm shell of flesh and being careful not to tear the skin. Place sweet potato flesh into a bowl. Add 2 tablespoons Western Star Spreadable Original Soft and mash until smooth. Season with salt and pepper to taste. Stir in corn, spring onions and 1 cup cheese. Mix until well combined
- Return sweet potato skins to the baking tray. Roast for 12-15 minutes until just crisp. Meanwhile, heat a non-stick frying pan over medium heat. Add remaining 2 tablespoons Western Star Spreadable Original Soft and heat until bubbling. Add bacon and cook, tossing often, until crisp. Drain on paper towel
- Spoon sweet potato mixture into skins. Sprinkle with bacon and remaining 1 cup cheese. Bake for 12-15 minutes or until hot and cheese melts. Serve with sweet chilli sauce, lime wedges and a sprinkle of coriander leaves. Team with a leafy green salad, if liked
Tips & Hints:
- Choose even-sized, elongated rather than round, sweet potatoes. Add Mexican spice for an added flavour twist
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