Cheesy Loaded Sweet Potato Skins With Soured Cream Recipe | Abel & Cole

Cheesy Loaded Sweet Potato Skins With Soured Cream

Cooking time
Serves4 people
Vegetarians Gluten-free diets
Cheesy Loaded Sweet Potato Skins With Soured Cream

Baked potatoes are a family favourite. These stuffed sweet potatoes are loaded with chilli-spiced beans and tender black and white quinoa. Top them with tangy cheddar, avocado salsa and a swirl of soured cream.


  • 4 sweet potatoes, approximately 250g each
  • A bunch of spring onions
  • 250g cherry tomatoes
  • 1 garlic clove
  • 1 tbsp fajita seasoning
  • 400g tin of mixed chilli beans
  • 250g cooked black & white quinoa
  • 1 avocado
  • 2 limes
  • 200g mature Cheddar cheese
  • 200ml soured cream

Prep: 20 mins | Cook: 50 mins-1 hr

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1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Line a baking tray with foil. Scrub the sweet potatoes, then place them on the lined baking tray. Rub each one with ½ tbsp olive oil and some salt and pepper. Slide into the oven to roast for 40-50 mins till the skins are crisp and the insides are soft when pierced with a skewer or sharp knife.
2. While the potatoes roast, prepare the filling. Trim the roots and ragged greens off the spring onions. Thickly slice the white parts and set the green parts to one side. Chop half of the cherry tomatoes into quarters. Peel and crush the garlic cloves.
3. Place a large pan on a medium heat. Drizzle in 1 tbsp olive oil and add the spring onion whites, quartered cherry tomatoes, garlic and chilli spice blend to the pan (the spie mix is fiery, so use less for a milder dish). Cook and stir for 5 mins till the veg have softened and the pan smells aromatic.
4. Tip in the tin of chilli beans and add the black and white quinoa. Pour in 100ml water. Stir everything together and cook for 10 mins. Turn off the heat and pop a lid on the pan to keep the beans warm.
5. While the beans cook, halve the avocado and scoop out the flesh into a medium-sized bowl, then lightly crush it with a fork. Finely slice the the spring onion greens and add half to the bowl. Dice the remaining cherry tomatoes and add to the bowl. Finely grate in the zest from 1 lime and squeeze in the juice. Add a pinch of salt and pepper and give everything a good stir to mix. Set the avocado salsa to one side.
6. Coarsely grate the cheddar cheese. Cut the remaining lime into quarters. Finely slice the spring onion greens.
7. When the sweet potatoes are tender, remove them from the oven. Slice the sweet potatoes in half lengthways, protecting your hand with a tea towel or oven glove. Leave to cool for a few mins. Scoop out most of the sweet potato flesh, leaving a thin shell behind, then add to the pan with the beans. Stir well to combine. Spoon as much of the mix as you can back into the sweet potato skins, piling the mix high. Leave any excess in the pan and pop a lid on to keep it warm.
8. Sprinkle the grated cheddar over the potatoes and slide back into the oven for 10 mins to melt the cheese.
9. Pop a stuffed sweet potato on each plate. Top with the avocado salsa, a spoonful of soured cream and the sliced spring onion greens. Serve with lime wedges and any leftover filling on the side.
10. Love Your Leftovers
The stuffed potatoes will keep well in the fridge for up to 3 days, stored in an airtight tub. Divide the potatoes between the tubs, seal and store. Store the avocado salsa and soured cream separately. The stuffed potatoes are best reheated in the microwave till piping hot, to ensure they warm through completely without burning.
11. Quicker Cooking
To speed up the sweet potatoes’ cooking time, insert a metal skewer through the centre of each potato. This should knock 10-15 mins off the cooking time and still ensure you have fluffy potatoes and crispy skins.
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