These delicious little orange boats are perfect as a starter or a lunch served with salad. They re-heat well in the microwave, though the skins do loose their crispness, they don’t loose any flavour.
Stuffed potato skins are served at a lot of restaurants now and they’re usually white potatoes stuffed with bacon or ham and cheese. But once you take the meat out it’s a bit boring. However, use a sweet potato or a yam and some carefully chosen fillings and boom, what a flavour!
I imagine they’d also be a good side dish at a BBQ rather than the traditional jacket potato. Just wrap each boat in some foil and heat it through on a cooler section of the grill. Yum. That sounds like a plan!
Ready in 50 mins (20 mins cooking, 10 mins prep, 20 mins bake) – Serves 1
- 1 sweet potato
- A handful of chopped fresh chives
- 1 small garlic clove, crushed and chopped up finely
- 2 heaped teaspoons of sour cream
- A pinch of black pepper
- 25g of grated cheese
- Preheat the oven to 200c / 180c fan / gas mark 6.
- Cut the root and stem off the potato, prick it a few times with a sharp knife, wrap it in a piece of kitchen towel and cook in the microwave on full power for 4 mins, turn it over and cook again for 4 mins. The potato should be firm but squishable.
- Place in the oven and bake for about 20 mins to crisp up the skin. – Pic 1
- Cut the potato in half, length-ways and scoop out all the potato. Place it in a bowl with the sour cream, garlic, chives and black pepper and mix well. – Pic 2
- Re fill the potato skins with the sour cream and potato mix. – Pic 3
- Put the filled potato skins onto a baking tray and top with the cheese. – Pic 4
- Return to the oven for 20 mins, or until the cheese has melted and starts to colour and the filling is hot throughout. – Pic 5