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+ servings

Chilli Stuffed Sweet Potato Skins

  • Prep Time
    15 MINS
  • Cook Time
    30 MINS
  • KCals 479
  • Carbs 67G
4 Servings

Ingredients

  • 4 medium sweet potatoes
  • 250 g 5% fat beef mince
  • 1 medium onion, peeled and diced
  • 400 g tin kidney beans, drained and rinsed
  • 400 g chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tsp sweet smoked paprika
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp garlic granules or garlic powder
  • 1 tbsp Henderson's Relish or Worcestershire Sauce
  • 2 tbsp 0% fat Greek yoghurt
  • 40 g reduced fat Cheddar, finely grated
  • low calorie cooking spray
  • salt and pepper to taste

Instructions

  1. Prick the sweet potatoes all over and spray the outsides with low calorie cooking spray. Place them in the microwave on high for 10 minutes until cooked through and soft. If you would rather cook them in the oven. Place on a baking tray and cook at 200°C for 40 minutes.

  2. While the potatoes are cooking, place the frying pan over a medium heat and spray with low calorie cooking spray. Add the onions and cook for 5 minutes until beginning to soften.

  3. Add the mince and Henderson's Relish to the pan and cook for another 5 minutes until browned.

  4. Add the kidney beans, chopped tomatoes, paprika, coriander, chilli powder and garlic powder. Stir well and reduce the heat to a simmer. Let simmer for 10 minutes until slightly reduced.

  5. Stir in the tomato puree and season with salt and pepper to taste.

  6. While the chilli is simmering, cut the sweet potatoes in half (carefully as they will be hot!) and scoop out the flesh into a bowl. Mix in the Greek yoghurt and season with salt and pepper. Mash and mix with a fork until smooth.

  7. Place the sweet potato skins onto a baking tray. Add the chilli into the skins and top with a dollop of the mashed flesh.

  8. Sprinkle over the cheese, place under the grill for 5 minutes until the cheese has melted and serve.