Loaded Sweet Potato Skins
Turn baked potatoes into something special - perfect for lunchtime or a relaxed party side.
This recipe makes 6 halves
INGREDIENTS
3 large sweet potatoes
1 red onion
100g pancetta
A handful of frozen peas
Cold Pressed Rapeseed Oil
2-3 dessert spoons of sour cream or natural yogurt
Smoked Garlic & Black Peppercorn Bread Dipper
Grated cheese of your choice, mix things up by using a scattering of blue cheese, or for a milder option try a crumbling of Wensleydale
METHOD
Bake your potatoes until cooked through, usually this takes about 1 hour at around 180C
Remove your potatoes from the oven and allow to cool a little while you prepare the filling. To do this start by finely chopping the onion and fry for a few mins in a drizzle of our cold pressed rapeseed oil. When the onions have started to soften add the chopped pancetta. When the pancetta is starting to crisp throw in the frozen peas and cook until the peas are defrosted and warm. Remove from the heat and set aside.
Return to your potatoes and carefully cut in half. Scoop out the filling leaving a little on the skins for some added strength. Mash the potato with a drizzle of our smoked garlic and black peppercorn dipper and the sour cream until smooth. Add the pancetta and pea mix and stir through. At this point you can season to taste. Spoon the filling back into the skins and sprinkle over your cheese. Finish with another drizzle of the bread dipper. Pop back in the oven for around half an hour or until piping hot and the cheese has melted. Enjoy!
Mix things up a bit, use your favourite dipper to create this dish. Or why not use our mayos to replace the sour cream?
Return to your potatoes and carefully cut in half. Scoop out the filling leaving a little on the skins for some added strength. Mash the potato with a drizzle of our smoked garlic and black peppercorn dipper and the sour cream until smooth. Add the pancetta and pea mix and stir through. At this point you can season to taste. Spoon the filling back into the skins and sprinkle over your cheese. Finish with another drizzle of the bread dipper. Pop back in the oven for around half an hour or until piping hot and the cheese has melted. Enjoy!
Mix things up a bit, use your favourite dipper to create this dish. Or why not use our mayos to replace the sour cream?
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