twice baked stuffed sweet potatoes

Twice baked stuffed sweet potatoes recipe

Pimp up your sweet potatoes (or normal baked potatoes) with leftovers, meat or veg fillings for a main meal or side dish

Course Main Course
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 1 person


  • Sweet potato
  • 1 dollop Crème fraiche or as much as required (alternatives can be used)
  • 1 Tbsp diced pancetta or lardons (or chopped streaky bacon)
  • 2 spring onions sliced
  • 1/2 red pepper diced
  • Cheddar cheese or another hard cheese, grated


  1. Preheat oven to 200C / GM6

  2. Lightly rub olive oil over the sweet potato (optional)

  3. Prick potatoes with skewer or fork

  4. Bake in the oven until cooked through – around 45 minutes

  5. If using bacon and cooking off veg, finely dice or chop, and fry in a little oil until cooked through. Leave aside.

  6. When the potatoes are cooked through, remove from oven, and when cool enough to touch slice in half lengthways.

  7. Scoop out most of the potato flesh leaving a border around the skin to help hold the potato together

  8. Mix the flesh (mash if needed) with the filling ingredients, adding the crème fraiche or cream cheese to mix. You can add some grated cheese into the filling if wanted.

  9. Spoon the filling back into the sweet potato skins. There will be slightly more filling than fits, so either save the remainder to go on bagels or use to top chicken. Or just eat with a spoon!

  10. Top with more grated cheese. Put in a small baking tin and back in the oven until the cheese has melted and gone a bit crispy (about 20 minutes).

  11. Serve either as a main meal with green salad, or as a side to meat or fish and veg.