Stuffed Sweet Potato Skins

This recipe for stuffed sweet potato skins is a regular lunch in this house. It’s a great healthy heart option as well as packing in your 5 a day and super beans. The filling is my Mexican bean filling but with the added mixture of the soft sweet potato insides. If you wish to see pictures of all the stages of the bean filling, click on the link. I’m going to outline the bean filling ingredients again below as well. I generally serve half a potato per person with a side salad. But you could easily eat two of these in one sitting. The mixture will fill enough for 6 good size potatoes if not more. If you have leftover filling, it’s gorgeous served warm inside tortillas to make quesadillas. Added bonus!


  • 4 – 5 sweet potatoes, lightly oiled and pricked with a fork
  • Grated cheese of choice – optional
  • 145g Oyster mushrooms pulled into shreds
  • 2 spring onions chopped – including green part
  • 5 cherry tomatoes chopped or sliced
  • 1 clove garlic finely chopped
  • ½ red chilli finely sliced. (if milder chillies use a whole one)
  • 160g can kidney beans drained
  • 150g can borlotti beans drained
  • 1tsp ground cumin
  • 1tsp paprika
  • water – dash as needed to stop sticking
  • Juice of ½ lime
  • 1tbsp tomato sauce or paste
  • Salt and pepper to season


  • Preheat your oven to 200⁰C, lightly oil your potatoes and give them a couple of pricks with a fork. Then place on a tray and bake for 40 minutes until your knife can go through and the potato is soft inside.
  • Prepare your filling while the potatoes are cooking.
  • Starting with the mushrooms, place in a lightly oiled pan over medium to high heat. Once they begin to cook cover with some parchment paper and place a heavy saucepan or plate on top to press the mushrooms onto the pan. This makes them go brown and become meatier in texture. It takes about 3-4 minutes. The picture below shows you what I mean.
  • While the mushrooms are cooking prepare and measure the remaining ingredients. Once the mushrooms are done, remove them from the pan and set them aside.
  • Add about a tablespoon of olive oil to the pan and sweat off your spring onions for about a minute before adding the remaining ingredients (except for the lime) along with a splash of water to ensure they don’t stick. Cook over a gentle heat for about 4 minutes, adding a dash of water here and there to keep deglazing the pan.
  • Add back in your mushrooms and give it a gentle stir coating with the mixture. Squeeze in lime juice, give one more mix up and remove from the heat. When you go to use, chop in fresh coriander.
  • Once the sweet potatoes are finished cooking, remove them from the oven and let cool slightly.
  • Slice in half and scoop out the soft flesh inside. Mix this with your bean filling.
  • Spoon the mixture back into the potato skins, sprinkle with some grated cheese, coriander leaf or panko and pop back into the oven.
  • Cook for a further 15-20 minutes at 180⁰C until the cheese has melted. Serve with refreshing spinach & coriander salad
    • Serve


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