Cheesy Chorizo Sweet Potato Skins

Our Cheesy Chorizo Sweet Potato Skins are pure comfort food for when you're in a hurry. A high protein sweet potato filling which consists of crispy chorizo fried with rosemary, melted cheese, chicken and creme fraiche for creaminess.

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Cook: 45 MINS


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Preheat oven to 200°C/ 400°F.
Prick sweet potatoes all over with a knife, then place on baking tray and bake for 30 mins, until soft.
When sweet potatoes have 10 mins of cook time left, heat a few sprays of fry lite in a non-stick pan and add chorizo. Fry for 2-3 mins, until chorizo begins to release oil, then stir in rosemary, cook for 1 min, then add chicken and stir to combine before removing from heat.
Once sweet potatoes are baked, remove from oven and leave to cool for 5 mins. Slice sweet potatoes lengthways to open up and scoop out sweet potato flesh using a spoon.
Transfer sweet potato flesh to a large mixing bowl, then add cooked chorizo, chicken and rosemary mixture along with cheddar-mozzarella mix, low-fat creme fraiche, chives, smoked paprika and salt and pepper, to taste. Mix everything together until combined then stuff mixture back into sweet potato skins and top with cheddar-mozzarella mix and a light sprinkling of smoked paprika. Bake stuffed sweet potato skins for 10 mins, until cheese has melted.

Nutritional Info

Per serving:

Cals – 696

Carbs – 61g

Protein – 43g

Fat – 30g


Serves 3

For the Cheesy Chorizo Sweet Potato Skins:

  • 3 medium sweet potatoes.
  • Fry-Lite cooking spray.
  • 150g of chorizo - very finely chopped.
  • 200g of pre-cooked chicken breast - very finely chopped.
  • 1 sprig of rosemary - leaves removed and finely chopped.
  • 100g of cheddar-mozzarella mix, 75g for mixture, 25g for topping.
  • Tbsp of low-fat creme fraiche.
  • A handful of chives - finely chopped
  • 2 tsp of smoked paprika.
  • Salt and pepper, to taste.

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