Crispy Sweetpotato skins with cheese and bacon - North Carolina Sweet Potatoes

Crispy Sweetpotato skins with cheese and bacon

Ingredients for 4 portions

Crispy sweetpotatoes
4 Covington sweetpotatoes
Oil spray
¼ tsp salt
6 pieces of streaky bacon cooked and crumbled
100g cheddar cheese
3tbsp grated parmesan
1tsp chopped chives
Spicy herb sour cream sauce
300ml sour cream
2 tsp dried chives
1 tsp dried parsley
½ tsp granulated garlic
½ tsp onion powder
¼ tsp salt
¼ tsp pepper
¼ tsp cayenne pepper

Directions

Directions:

  1. Preheat air fryer to 180°c.
  2. Fry the bacon until crispy and, once cooled, crumble. Mix all the ingredients for the spicy herb sour cream sauce and once mixed, cover over and place in the fridge.
  3. Cover the sweetpotatoes in oil using the spray and sprinkle with salt before placing them in the air fryer. Air fry for 20 minutes or until the sweetpotatoes are tender.
  4. Once the sweetpotatoes have cooled enough to handle, slice them in half lengthwise. Using a spoon, scoop out most of the flesh, being careful to not break the halves.
  5. Spray the skins with oil spray once again, and air fry for 10-12 minutes or until they begin to brown and crisp.
  6. Fill the crispy sweetpotato skins with cheddar and parmesan and top with the crumbled bacon.
  7. Air fry again for 5-6 minutes or until the cheese is completely melted.
  8. Top with chives and serve with the sour cream sauce.

Preparation time: 20 minutes

Cooking time: 40 minutes