1 medium Sweet Potato, washed
4 cubes Frozen Spinach
4 Tbsp. Low Fat Cream Cheese
2 sprigs Spring Onion, finely chopped
4 Bacon Rashers, diced
½ cup Grated Parmesan
Salt & Pepper to taste
2 Tbsp. Olive Oil
Preheat your oven to 200 Degrees C and line an oven tray with greased parchment paper
Rub your squeaky clean Sweet Potato with olive oil, cut in half lengthways and wrap in tin foil.
Pop the potatoes on the tray and into the oven for 45 – 60 mins (keep an eye on them as you don’t want to overdo them, it will depend on their size how long they will take).
When they have been cooked through, remove the sweet potatoes from the oven and the tin foil and leave to cool for about 10 minutes.
While waiting for the potatoes to cool, throw your diced bacon rashers onto a hot pan and cook quickly.
Transfer cooked bacon to some paper towel to absorb any excess fat.
Once cooled, cut the potatoes in half and scoop out the flesh into a bowl.
Put the potato skins to one side.
Defrost the frozen spinach and drain off any excess water.
Add the spinach, chopped spring onion, cream cheese and cooked bacon bits to the potato.
Mix up all the ingredients with a spoon until even and stuff the mix back into each of the halved potato skins.
Sprinkle each of your potato halves with the parmesan and grill until golden brown.
Serve piping hot.
These guys are such a treat and taste a lot naughtier than they really are.
You can have them as a main meal or use one half as a side to a main dish either, it’s totally up to you!
The filling’s ingredients are also not limited to what I have suggested, you can use any number of ingredients that you like to make your filling.