Crispy Sweetpotato Skins with Cheese and Bacon
Irresistible crispy sweetpotato skins with cheese and bacon, made with tender Covington sweetpotatoes.
Cooking time
40 mins
Prep time
20 mins
Serving
For the crispy sweetpotatoes
- 4 Covington sweetpotatoes
- 2 Covington sweetpotatoes
- 1 Spray oil
- 1 spray oil
- ¼ tsp salt
- 1 pinch salt
- 6 pieces of streaky bacon, cooked and crumbled
- 3 pieces of streaky bacon, cooked and crumbled
- 100g cheddar cheese
- 50g cheddar cheese
- 3 tbsp grated parmesan
- 1½ tbsp grated parmesan
- 1 tsp chopped chives
- 1 tsp chopped chives
For the spicy herb sour cream sauce
- 300ml sour cream
- 150ml sour cream
- 2 tsp dried chives
- 1 tsp dried chives
- ½ tsp dried parsley
- ½ tsp dried parsley
- ½ tsp granulated garlic
- ½ tsp onion powder
- ½ tsp onion powder
- ¼ tsp salt
- 1 pinch salt
- ¼ tsp pepper
- 1 pinch pepper
- ¼ tsp cayenne pepper
- 1 pinch cayenne pepper
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Energy (kcals): 553kcals
Fat: 30g
Carbohydrates: 46.6g
Sugar: 11.2g
Protein: 18.2g
Fibre: 24g
Directions
Step 1
Preheat air fryer to 180°C.
Step 2
Fry the bacon until crispy and, once cooled, crumble. Mix all the ingredients for the spicy herb sour cream sauce and once mixed, cover over and place in the fridge.
Step 3
Cover the sweetpotatoes in oil using the spray and sprinkle with salt before placing them in the air fryer. Air fry for 20 minutes or until the sweetpotatoes are tender.
Step 4
Once the sweetpotatoes have cooled enough to handle, slice them in half lengthwise. Using a spoon, scoop out most of the flesh, being careful to not break the halves.
Step 5
Spray the skins with oil spray once again, and air fry for 10-12 minutes or until they begin to brown and crisp.
Step 6
Fill the crispy sweetpotato skins with cheddar and parmesan and top with the crumbled bacon.
Step 7
Air fry again for 5-6 minutes or until the cheese is completely melted.
Step 8
Top with chives and serve with the sour cream sauce.
