Loaded Sweet Potato Skins

Prep: 20 minutes

Cook: 1 hour 30 minutes

Serves: 4

Difficulty:

Cuisine:

Saved:

Fusion

698

Recipe by: Western Star

This easy cheese loaded sweet potatoes are the ultimate lunch or dinner idea if you're in need of last minute meal that's cheesy good. Packed with bacon, corn and topped with sweet chilli sauce.

Credit: Whisk Media Group

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Loaded Sweet Potato Skins

Ingredients:

4 x 400g plump orange sweet potatoes, scrubbed, dried, halved lengthways

4 tablespoons (80g) Western Star Spreadable Original Soft, chilled

Salt and pepper, to taste

125g can sweet corn kernels, drained

2 spring onions, trimmed, thinly sliced

2 cups (200g) Perfect Italiano Perfect Melt

125g rindless bacon rashers, diced

Sweet chilli sauce, lime wedges & coriander leaves, to serve (optional)

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

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