Loaded sweet potato skins
This past wee while, I’ve been stuck in a bit of a rut when it comes to work lunches. More often than not I settle for an uninspiring and let’s be honest, pretty unhealthy sandwich. Either that or, dread the thought, canteen food. Yuck!
This was by attempt at changing things up a little and I’m pleased to say, it was just lovely. Granted, I could have taken the healthiness a step further and ditched the bacon topping but that would make life very dull indeed.
2 large sweet potatoes
1 small tub (approx 300g) of low-fat cottage cheese
2 slices of smoked back bacon, grilled
2 spring onions, thinly sliced
Grill the bacon slices until crispy then set aside. Preheat your oven to 200˚C. Scrub the sweet potatoes under cold running water to remove any dirt before piercing all over with a fork. Bake for 1 hour and 15 minutes then remove from the oven, cut in half lengthways and use a spoon to scoop out the inside, leaving around 1cm from the outer skin, thus creating your hollowed out shell. Place the scooped out potato into a bowl and mix thoroughly with the cottage cheese before setting aside.
Place the potato skins back in the oven for 10 more minutes until the edges start to crisp up a little. Remove from the oven and fill each potato skin with the potato/cheese mixture then place back in the oven for a further 5 minutes to heat through (I promise you, this is the last of the oven pass the parcel).
To serve, crumble oven the grilled bacon and top with sliced spring onions. Although this is a bit of a faff for just two potatoes, you could easily make this recipe in bigger batches then freeze for future lunches.