Loaded sweet potatoes with crispy kale and Cheddar recipe

Name: Loaded sweet potatoes with crispy kale and Cheddar
Yield: Serves 4
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

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

Shop your ingredients

Tesco Large Sweet Potatoes Loose Class 1
Aldi Price Match
4 sweet potatoes, scrubbed
£0.42
£1.19/kg
Tesco Olive Oil 250Ml
5 tsp olive oil
£3.10
£12.40/litre
Woodside Farms Smoked Back Bacon 300G
Aldi Price Match
200g Woodside Farms cooking bacon, diced
£1.25
£4.17/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, roughly chopped
£0.87
£0.22/each
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
10g fresh flat-leaf parsley, finely chopped
£0.50
£16.67/kg
Creamfields Mature Grated Cheddar 250g
Aldi Price Match
90g pack Cheddar with chillies, grated
£1.89
£7.56/kg
Tesco Curly Kale 180G
Aldi Price Match
260g kale
£0.80
£4.44/kg
Tesco 50% Less Fat Creme Fraiche 300Ml
Aldi Price Match
120ml 50% less fat crème fraîche
£0.75
£2.50/litre

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.