Healthy and Loaded Baked Sweet Potato Skins

27 May

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I am a bit of a sucker for super cheesy potato skins but I’m not such a fan of the nutritional impact it makes and the amount of calories it delivers. So this healthy version just delights me, it uses all sorts of substitutions to make this healthy and good for you while still giving that flavor punch. I’d say the worst thing about this recipe is probably the mozzarella… because I always sneak more then I’m supposed to onto them but hey, if you can’t load your potato skins with  mozzarella then what can you do? 🙂

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It is a treat I’m willing to allow myself especially since I swam 75 lengths in the pool today! But seriously this is a must try recipe for anyone trying to eat healthy and still keep old time favorites. It is easy to make, it takes a while only because the potato takes about an hour to bake but if you had the potato pre-baked then it could be flung together in a few minutes. This could easily be made into a vegetarian dish by omitting the rashers.

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Healthy and Loaded Baked Sweet Potato Skins (Serves 2)

1 large sweet potato

2tbsp rapeseed oil

2 rindless rashers, cut into thick strips

2 spring onions, roughly chopped

4 garlic cloves, minced

a big handful of spinach, roughly chopped

2tbsp extra light cream cheese

1/2 cup chickpeas

1/2tsp chilli flakes

salt and pepper

2 big handfuls of grated mozzarella

chopped fresh chives, to garnish

  • Preheat the oven to 180°c/350°f and rub 1tbsp rapeseed oil all over the outside of the sweet potato. Cut it in half if it is quite large and place the cut side down on a baking tray. Bake for 45-60mins until it is tender when stabbed with a fork.
  • Meanwhile, heat the other tbsp of oil in a small frying pan and add the rasher strips. Fry for 1-2mins until fully cooked then add the spring onions and garlic and fry for a further 1-2mins. Finally throw in the chopped spinach and cook for 1-2mins just until the spinach starts to wilt. Take off the heat and set aside.
  • Scoop the soft flesh out of the potato skins leaving a thin layer so that it is strong enough to stand on its own. Place the flesh in a bowl and mash together with the cream cheese. Stir in the chickpeas, chilli flakes and rasher/spinach mixture. Season with salt and pepper and spoon back into the potato skins.
  • Sprinkle generously with mozzarella and bake in the oven for about 15mins until the cheese is melted and golden.
  • Garnish with chives and serve hot.

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