Ingredients

• 2 sweet potatoes medium size
• 2 spring onions (scallion or green onion)
• 1 cup of cooked chickpeas (or use tin ones)
• 150g - 6oz of baby spinach
• 1/4 cup Parmesan cheese
• 1 cup cheddar cheese
• 50g -2oz Crème fraîche (or cream cheese)
• 2 tbs butter
• 1 egg
• Salt and pepper
• Some chopped parsley (optional)

Steps

• Step 1

  Wash and scrub well sweet potatoes and remove any fine root sprouts.

• Step 2

  Pat dry using a kitchen towel.

• Step 3

  Place potatoes in a baking dish and coat thoroughly with olive oil using your hands.

• Step 4

  Add a little salt.

• Step 5

  Place in preheated oven and bake for 60 minutes at 180ºC – 350ºF (turn then over half way through)

• Step 6

  Chop the spring onion (scallion)

• Step 7

  Add the butter to a hot pan and let melt.

• Step 8

  Add the spinach to the pan.

• Step 9

  Add the spring onion (scallion) and sweat spinach for 30 seconds.

• Step 10

  Remove and transfer to a mixing bowl, spread it out and leave to cool down.

• Step 11

  Grate the cheddar cheese, leave aside.

• Step 12

  Add the whole egg to the mixing bowl once spinach has cooled.

• Step 13

  Add the Crème fraîche.

• Step 14

  Season with salt and pepper to taste.

• Step 15

  Grate and add the Parmesan cheese.

• Step 16

  Remove the potatoes from oven once they are cooked through and place on cutting board.

• Step 17

  Slice the potatoes in half lengthwise and leave to cool 10 minutes.

• Step 18

  Scoop out the flesh and add to the mixing bowl.

• Step 19

  Add the chickpeas.

• Step 20

  Wish a potato masher, crush the potato and chickpeas leaving it fairly coarse, not mashed then mix well with a spoon.

• Step 21

  Lay out your potato skins and using a spoon fill them with the mixture.

• Step 22

  Place parchment paper on a baking tray.

• Step 23

  Gently place the potatoes on the tray, use a spatula to help pick them up if they are long.

• Step 24

  Top each one with the grated cheddar cheese.

• Step 25

  Bake for 10 – 15 minutes at 180ºC – 350ºF or until cheese is golden brown.

• Step 26

  Leave to cool for 10 minutes before serving, garnish with chopped parsley.

Little Tips

Oil the bench where your potato skins are placed as the caramelised sugars can cause sticking.
You can scoop out less flesh from the potato to make it hold together better.