Sweet Potato Skins with Bacon

This recipe is from one of my cookbooks – Cut the Crap – No Bullsh*t Cookery Volume 2. Download your copy from by clicking here.

These go great as a side or as a meal all on their own! 

Course Main Course, Side Dish
Cuisine American
Keyword sweet potato chips, sweet potato wedges
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 as a main meal


  • 2 large sweet potatoes cut in half lengthways
  • 8 rashers streaky bacon
  • 1 tablespoon coconut oil
  • 1 tablespoon soured cream
  • 1 handful chives chopped finally


  1. Preheat the oven to 200C

  2. Place the bacon on a cooling rack placed in a large rimmed baking tray

  3. Place the sweet potatoes on another baking tray, drizzle with melted coconut oil and season with salt and pepper

  4. Put both trays in the oven and cook for 30-40 minutes until the potatoes are soft and the bacon is crispy

  5. Remove from the oven, scoop some of the flesh out of the potatoes (keep it half and use half for something else)

  6. Finely chop the bacon strips and mix it with the potato flesh that you kept. Add a tablespoon of coconut oil and mix together

  7. Whack the bacon mixture back into the potato skins and fire them back in the oven until they crisp up (5-10 mins)

  8. Remove from the oven, cut into bite-sized pieces if you like and top with a tablespoon of soured cream. Sprinkle with chives to finish.

"All in or all out" Rachael is a vibrant, no-bullshit-talking Scottish nutrition geek and coach helping women to lose weight without giving up their confidence OR their favourite foods.

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