Mexicana Sweet Potato Skins



  1. Preheat the oven to 180°C/ 350°F. Place the sweet potatoes on a baking tray and brush with a little oil. Place in the oven and bake for 45 minutes or until cooked through. Allow to cool.
  2. Slice the tops of the tomatoes and squeeze out the excess liquid from inside. Finely chop
  3. Heat a little oil in a pan or skillet and cook the bacon until crispy. Remove to a plate. In the same pan sauté the garlic, onion and chillies for a few minutes on medium-high heat. Add the mince and cook for another few minutes or until it starts to brown.
  4. Add the herbs and spices and cook until they become fragrant. Stir in the chopped tomatoes and water and bring to the boil. Cover and allow to simmer for about ten to fifteen minutes. Stir occasionally.
  5. When cool enough to handle slice the potatoes in half (lengthways) and again (widthways) to make 4 portions from each. Using a spoon scoop out the potato leaving 1/2cm layer to keep the skin walls sturdy. Fill the skins with the beef chilli mixture, top with cheese and bacon. Place into the oven (at 180°C/ 350°F) for 10 to 15 minutes or until the cheese begins to bubble and you can’t wait any longer.
  6. Serve with guacamole and sour cream. Cutlery optional.
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