Potatoes

Twice-baked topped sweet potato

Classic winter-warmer jackets with a twist

By , 09 December 2016

(6 votes)

Twice-baked topped sweet potato
  • 45 Mins

  • Serves: 4

Nutritional Info
Each 284g serving contains
  • Energy

    1248KJ

    298KCAL

    15%
  • Fat

    7.4g

    low

    11%
  • Saturates

    3.4g

    low

    17%
  • Sugars

    11.9g

    low

    13%
  • Salt

    0.57g

    low

    10%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 439kJ/105kcal.
Ingredients
  • 4 mini or 2 large sweet potatoes (pricked using a fork)
  • 200g Asda Hot & Spicy Chicken Breast Slices (chopped)
  • 2 spring onions (trimmed and thinly sliced)
  • 326g can sweetcorn (rinsed and drained)
  • 1/2 red pepper (deseeded and finely chopped)
  • 50g mature cheddar (grated)
  • To Serve (optional)
  • Snipped chives
  • Coleslaw
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Put the sweet potatoes directly in the microwave on full power for 8-11 mins until done, then finish off in the oven for 8 mins to crisp up the skin.

  • Cut the sweet potatoes in half and scoop out the flesh into a bowl, saving the skins. Add the remaining ingredients to the bowl, reserving some cheese to sprinkle on the top.

  • Spoon the mixture into the potato skins to fill, and sprinkle with the remaining cheese. Return to the over for 12 mins or until the cheese has melted and the filling is piping hot all the way through.

  • Serve with a sprinkling of snipped chives and coleslaw on the side (optional).