Bacon, tomato and cheese stuffed jacket sweet potato
You can't beat a scrummy jacket potato for lunch!
Serves 1
300 kcal per serving
Prep time: 10 mins
Cooking time: 55 mins
Ingredients
1x160g sweet potato
30g reduced-fat Cheddar cheese, finely grated
1 medium ripe tomato, deseeded and diced
1 rasher smoked lean back bacon
0.5 tsps balsamic dressing, to serve - (optional)
1 cherry tomato, sliced to garnish (optional)
40g green salad leaves
Method
Preheat the oven to 180(FAN)C, 350F, Gas Mark 4.
Wipe the potato with a damp cloth and then prick all over and bake in the oven for 40-50 minutes.
Heat a small frying pan and dry fry the bacon until crispy. Remove from the heat and place on a chopping board. Chop into smallpieces (about 1cm square) and place in a bowl.
Add the diced tomato and a little black pepper to the bacon, stir gently and set aside.
Remove the jacket potato from the oven and place on a chopping board and cut down the centre length ways. Carefully scoop out the flesh into a separate bowl and mash gently with a fork. Fold in half the grated cheese and the bacon and tomato mix and pack the mixture back into the potato skin. Place on a baking tray and top with the remaining cheese. Place back inthe oven and cook for a further 5 minutes or until the cheese has melted.
Remove from the oven and place on a serving plate, top with the sliced cherry tomato and balsamic dressing (if using) and serve straight away with a green salad.
