Comfort food gets a makeover with these bacon-filled beauties. They’re sweet, savoury and fast – just the thing for rush-night Tuesday.
Ingredients
- 4 small (about 1kg) sweet potatoes, scrubbed
- 1 1/2 tablespoons extra virgin olive oil
- 1 large red onion, halved, thinly sliced
- 1 teaspoon chopped fresh rosemary
- 200g shortcut bacon, coarsely chopped
- 125g (1/2 cup) light sour cream
- 3 teaspoons maple syrup
- 1/4 teaspoon ground nutmeg
- Large pinch cayenne pepper (optional)
Method
- Step 1Preheat oven to 220C. Cut a 6cm-long, 1cm-deep slit in the top of each potato. Place the potatoes, in a single layer, in a microwave-safe dish. Cover. Microwave on high for 8-9 minutes or until tender.
- Step 2Meanwhile, heat 1 tablespoon of oil in a non-stick frying pan over medium heat. Add onion and rosemary and stir for 5 minutes or until soft. Add the bacon and stir for 5 minutes or until golden. Season with pepper.
- Step 3Use a clean tea towel to gently squeeze the base of each potato to open the top. Transfer to a tray lined with baking paper. Divide the onion mixture among the potatoes. Drizzle with the remaining oil. Roast for 10 minutes or until the bacon is golden and the potatoes are tender.
- Step 4Combine the sour cream, maple syrup, nutmeg and cayenne pepper in a small bowl. Serve with the stuffed potatoes.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1705 kj
Energy
20g
Fat Total
7.5g
Saturated Fat
5.5g
Fibre
16g
Protein
42g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman & Kathy Knudsen
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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