Stuffed Sweet Potato Skins

A recent speedy meal before an evening out for cocktails with my sister. Cocktails are pricey so it was a ‘use up the fridge’ meal….cheap, and always pleasantly surprising I find. What started as a quick bite consequently and unsurprisingly turned into my need to photograph and blog the whole scenario resulting in me having to wolf them down and then jump out of my running gear and into something more bar worthy….

Speedy meal for one!

Serves 1

  • 1 large sweet potato, stabbed all over with a knife
  • 1 red onion, sliced into half moons
  • 2 tbsp balsamic vinegar
  • 1 tsp cumin seeds
  • Handful flat leaf parsley, chopped
  • Zest of half a lemon
  • A few slices of goats cheese, crumbled
  • Olive oil
  • Salt and pepper
  1. Preheat the oven to 200°C.
  2. Heat a frying pan to a medium high heat. Add a splash of oil and soften the onions for about 10 minutes until soft and just beginning to brown. If they are catching, turn the temperature down.
  3. Meanwhile, cheat cook your potato in the microwaves for 7 minutes or until the middle is soft.
  4. Cut in half and leave to cook slightly. It will be very hot!
  5. When the onions are soft, turn up the heat and add the balsamic. Simmer gently until the onions are sticky and syrupy. Add the cumin seeds and remove from the heat.
  6. Scoop the flesh of the potato into a large bowl.
  7. Place the skins on baking tray and drizzle with a little oil and season. Crisp them up in the hot oven for a bout 5 minutes or so (check to make sure they don’t burn!)
  8. Meanwhile, season the potato flesh in the bowl and add the chopped parsley, onions and crumble in the goats cheese.
  9. Mix thoroughly. When the skins are crisp, remove from the oven and stuff with the mixture.
  10. Place back in the oven for 5 minutes or so to warm through.
  11. Devour with a crisp fresh salad.