Loaded potato skins are a great alternative to jacket potatoes. They’re loaded with classic toppings like cheese and bacon so choosing a veg that has more nutrition is a good way to ensure you’re getting balance. Sweet Potatoes are fibre central and give your body slow burning energy which is a crucial way I manage my depression. Big dips in my energy can aggravate my depression triggers. Sweet Potatoes also have vitamins E, C and pro-vitamin A which are great for blood pressure and metabolism.
Serves 2 Adults & 2 Kids
2 large sweet potatoes
10 slices of streaky bacon
3 spring onions
150g grated cheese
optional extras: hot sauce and pine nuts
- Pre-heat the oven to 220° (200° Fan). Prick the potatoes all over with a short, sharp knife then rub all over with oil and sprinkle with salt. Put the potatoes into a baking dish and bake for 1 hour 10 minutes.
- Dice the bacon and fry on a medium high heat until crispy. Finely slice the spring onions.
- When the potatoes are baked turn the oven down to 190° (170° Fan) then cut the baked potatoes in half and carefully scoop out the orange flesh without damaging the skin. Put the flesh into a bowl along with 50ml of milk. Grind over generously with salt and pepper then mash with a fork.
- Drizzle the insides of the potato skins with olive oil and sprinkle with salt then pop the skins back in the oven for 5 minutes to get crispy.
- Add 3/4 of the bacon, 3/4 of the grated cheese and 3/4 of the chopped spring onion to the mash and stir to combine.
- Fill the crispy skins with the mash then sprinkle over with extra bacon, spring onion and cheese then pop under a medium hot grill for 4-5 minutes. Serve with sour cream and hot sauce and salad. Sprinkle with toasted pine nuts for an extra texture.