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Cheesy sweet potato skins

Cheesy sweet potato skins


This delicious, warming dish is ideal for a cold winter night and great for sharing

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2780kj 665kcal
  • Fat
    High 53%
  • Saturates
    High 62%
  • Sugar
    Low 53%
  • Salt
    High 53%

% of adult’s reference intake | Carbohydrates per serving : 43g


  • 2 large sweet potatoes
  • 1 tbsp vegetable oil
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 250g Co-op 5% fat British beef mince
  • 1 tsp ground cumin
  • 60g Co-op Irresistible Somerset mature Cheddar, grated
  • 2 rashers streaky bacon
  • 2 spring onions, finely sliced
  • 2 tbsp sour cream
  • Freshly ground black pepper


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Wash the sweet potatoes and prick with a fork
  3. Microwave on high for 6 mins, turn over and cook for a further 6 mins
  4. Heat the oil in a nonstick frying pan and fry the onion for 2-3 mins
  5. Add the garlic, beef mince and cumin and cook for another 4-5 mins until the beef has browned
  6. When cooled, cut the sweet potatoes in half lengthways
  7. Carefully spoon out the flesh, making sure you don’t break the skin
  8. Add to the beef mince. Mix well and season with freshly ground black pepper
  9. Put the potato shells on a baking tray and fill with the beef mixture
  10. Top with the cheese
  11. Bake for 10 mins
  12. While the potatoes are baking, fry the bacon until brown on both sides. When cool, chop roughly
  13. Remove the potatoes from the oven
  14. To serve, sprinkle with the bacon and spring onions
  15. Serve with a dollop of sour cream

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