Loaded Sweet Potatoes
Easy to make soft and creamy sweet potatoes filled with cheese and beef mince. We are making a vegetarian-friendly version using Quorn mince.
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Directions:
Wash the potatoes well under running water.
Prick them with a knife or fork to avoid them from exploding in the oven.
Place them on a baking tray lined with baking paper, and bake for about an hour in a 200°c oven until they become soft.
The time may vary depending on the size of the potatoes. Check them for tenderness by pricking them with a knife or toothpick.
In the meantime prepare the meat (or Quorn) filling.
Chop the onion and fry it in the olive oil until it gets soft. Add the Quorn mince, oregano, tomato paste, and sauce, salt, and pepper.
Mix well and cook for 5 minutes on medium-low heat stirring constantly.
When the potatoes are ready, peel the top part and scoop out the flesh into a bowl.
Finely chop the spring onion and add it to the potato pulp.
Season to taste and mix everything up until creamy.
Layer the potato cream and mince sauce on each potato and top them with mozzarella.
Bake them in the oven until the mozzarella is piping hot and starts to get some colour.
Serve them with chopped spring onion or fresh parsley.
