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!
- 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
Preheat the oven to 200C
Place the bacon on a cooling rack placed in a large rimmed baking tray
Place the sweet potatoes on another baking tray, drizzle with melted coconut oil and season with salt and pepper
Put both trays in the oven and cook for 30-40 minutes until the potatoes are soft and the bacon is crispy
Remove from the oven, scoop some of the flesh out of the potatoes (keep it half and use half for something else)
Finely chop the bacon strips and mix it with the potato flesh that you kept. Add a tablespoon of coconut oil and mix together
Whack the bacon mixture back into the potato skins and fire them back in the oven until they crisp up (5-10 mins)
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.