You know when you scroll through recipe videos on Facebook and think ‘ooh, that looks nice’ but never actually get round to making it? Same. Except (plot twist) this time, I did.
My parents were having some friends round for tea and asked if I could make this for the starter. They made a great starter, but you could easily have them as a meal by using the whole potato, or a larger kind.
Fajita Loaded Sweet Potato Skins
- 3 medium sized sweet potatoes
- 2 small chicken breasts
- 1/2 a red pepper
- 1/2 a green pepper
- 1/2 white onion
- Fajita seasoning (or if you prefer to make your own: 1 tsp paprika, 1 tsp garlic powder, 1 tsp cumin, 1/2 tsp cayenne pepper)
- A pinch of salt and pepper
- Olive oil
- 1 tbsp tomato purée
To serve (optional)
- Grated cheese, for topping
- Spinach / rocket leaves
- Chunky tomato salsa
- Preheat your oven to 180 degrees.
- Bake your sweet potatoes for around 40 minutes. (You can microwave them for 8 minutes if you have less time, but I find that the skins go a much better texture when baked.)
- Whilst the potatoes cook, chop the chicken breast into very small pieces, even diced, and mix them with the fajita seasoning in a bowl.
- Dice the peppers and onions and set aside.
- Heat some olive oil in a pan and add the chicken, peppers and onions. They should take similar amounts of time to cook as they’re chopped so small.
- When the ingredients are almost cooked, add in the tomato purée. Cook until soft and then turn off the heat.
- When the potatoes are cool enough to handle, slice them in half and scoop out the fleshy centre, leaving around 1cm in the skin. Don’t throw away the potato flesh! This can be refrigerated or even frozen and is great for making a root vegetable, or just plain sweet potato mash. Oh look, tomorrow’s meal sorted too. 😉
- Put a small amount of olive oil into each potato and massage in some fajita seasoning.
- Next, fill each potato skin with the chicken, pepper and onion mixture. These can be kept in the fridge until needed, or cooked straight away.
- Place them into the oven for around 10 minutes, to reheat the potato without drying them out. If you’d like, remove them after around 5 minutes and sprinkle over some grated cheese and/or jalapeno peppers for some heat! Continue to bake them until the cheese has melted.
- Present and serve however you like! I put some spinach leaves at the side, a little flower shaped cucumber (of course), some guacamole and some salsa. Then again, this was for a dinner party.