Sour Cream and Chive Sweet Potato Skins

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

Ingredients

  • 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

Method

  • 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
Pic 1
Pic 2
Pic 3
Pic 4
Pic 5

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