Loaded sweet potatoes with crispy kale and Cheddar recipe
Load up baked sweet potatoes with bacon, garlic and crème fraîche for a comforting family dinner that's completely gluten-free. Top with oozy chilli Cheddar cheese and serve with crispy kale for a winning sweet potato recipe.
See method- Serves 4
- 10 mins to prepare and 45 mins to cook
- 464 calories / serving
- Freezable
- Gluten-free
Ingredients
- 4 sweet potatoes, scrubbed
- 5 tsp olive oil
- 200g Woodside Farms cooking bacon, diced
- 2 garlic cloves, roughly chopped
- 120ml 50% less fat crème fraîche
- 10g fresh flat-leaf parsley, finely chopped
- 90g pack Cheddar with chillies, grated
- 260g kale
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Shop ingredientsEach serving contains
- Energy
- 1950kJ 464.0kcal
- Fat
- 24g
- Saturates
- 11g
- Salt
- 2.4g
- Sugars
- 13g
of the Reference intake
Carbohydrate 46.1gProtein 19.3gFibre 6.7g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Prick the potatoes all over with a knife, then rub with 2 tsp oil, season and put on a baking tray. Bake for 35-40 mins or until tender.
- Meanwhile, heat 1 tsp oil in a frying pan over a medium heat. Add the bacon and fry for 5 mins, stirring, until crisp. Transfer to a plate and set aside. Reduce the heat to low, add the garlic and cook for 2-3 mins until soft and fragrant but not coloured. Set aside.
- Halve the potatoes lengthways and set aside for 5 mins to cool. Scoop out the flesh into a bowl. Mash, then stir in the crème fraîche, bacon, garlic and parsley; season with pepper. Return the skins to the tray, then fill with the mash and top with the cheese. Bake for 10 mins.
- Arrange the kale on a baking tray and drizzle with 2 tsp oil. Bake for 5 mins (or until crisp), tossing halfway through. Serve with the loaded potatoes.
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Freezing and defrosting guidelines
Freeze loaded potatoes only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
