Sweet Potato Skins

Sweet Potato Skins

To set the scene for this post,  I’m currently writing this on a packed tube at 8am, before I’ve had anything to eat. Considering the extreme levels of hanger I tend to experience this was perhaps not the smartest idea I’ve ever had. The Central Line can be a pretty unpleasant place at the best times but when like me you are 4ft 11 (srsly) and people seem to think it ok to use you as a headrest, it’s not ideal to say the least.

Anyway I digress from the most important message which is that these sweet potato skins are so, SO good and you should go out and make them immediately!! These were a lazy Sunday creation where I was craving comforting carbs and had random ingredients left up to use. I’ve used feta but cheddar, mozzarella (tbh any cheese) would be just as good. Carbs, bacon and cheese. What’s not to love?!

Serves 2-3 (makes 8, 6sp per skin)


  • 4 sweet potatoes
  • 4 rashers bacon
  • 50g feta (or whatever you have left)
  • 1 tsp olive oil
  • Low fat mayo
  • Spring onions


  1. Pre-heat your oven to 200 degrees
  2. Scrub your potatoes and arrange on a lined baking tray. Rub over olive oil, salt and pepper
  3. Bake for 45 mins or until cooked through and crispy on the outside
  4. Meanwhile chop your bacon into small pieces and gently fry for roughly 10 mins until crispy
  5. Once your potatoes are done, take them out and slice in half. Scoop out all the flesh into a bowl and mix with the bacon
  6. Place your empty skins back onto the baking tray and fill each with the bacon/potato mixture and top with cheese or your choice
  7.  Bake for another 10 mins until the cheese is done
  8. Add a dollop of sour cream/mayo to each and sprinkle over spring onion if you have any
  9. EAT!


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