Glamorous Glutton.com

Food and travel obsessed musings of The Glamorous Glutton

  • Home
  • Recipes
  • Travels
  • About Me
    • Work With Me
    • Disclosure
    • Privacy Policy
    • Cookies
  • Reviews
    • Out and About
    • Books
    • Event
    • Product

Stuffed Sweet Potato Skins

May 31, 2015 by GG 10 Comments

Stuffed Sweet Potato Skins With Chorizo And Pancetta

Stuffed Sweet Potato Skins With Chorizo And Pancetta

 

“I’ve got a great recipe for you.” says the youngest Glam on the phone from Uni.  Having spent the best part of two years living on Pot Noodles and “Cheap food that doesn’t go off,” by which I assume that means no fruit or vegetables.  The Glam Student has now started cooking.  I know he’s tried the tested family favourites, as I get the occasional call for a reminder of a forgotten step.  But this was a recipe worked out by him for an ingredient I rarely use.

Stuffed Sweet Potato Skins With Pancetta And Chorizo

Stuffed Sweet Potato Skins With Pancetta And Chorizo

Sweet potatoes are delicious as skinny oven baked fries, with blistered skins and inner softness.  Or in soup where they both thicken and add an unctuous flavour that can take generous amounts of chilli, cumin and coriander.  As a golden coloured sweet and savoury topping for a shepherds pie and as the main ingredient in a vegetarian Green Curry, the flavour melding perfectly with the thick coconut milk broth.  So why don’t I use them?  That will change with this recipe for simple Stuffed Potato Skins.  Perfect as an accompaniment to a BBQ or with a fresh crisp salad.  The jewel like chorizo and pancetta chunks add smokiness and salty flavours to the sticky golden flesh.

Sweet Potato Skins With Chorizo And Pancetta

Sweet Potato Skins With Chorizo And Pancetta

5.0 from 2 reviews
Sweet Potato Skins
 
Print
Prep time
10 mins
Cook time
1 hour 15 mins
Total time
1 hour 25 mins
 
Delicious savoury, crisp sweet potato skins with smoky chorizo and salty pancetta topped with fresh spring onions.
Glamorous Glutton: Glam Student
Recipe type: Main Or Side Dish
Cuisine: World
Serves: 6 or 12
Ingredients
  • 3 Sweet Potatoes
  • 120g Chorizo cut into small cubes
  • 120g Pancetta cut into small cubes
  • 13 Spring Onions / Scallions, Sliced thinly
  • salt and pepper to taste
Method
  1. Preheat the oven to 200c, 180c fan, gas mark 6, 400f
  2. Prick the sweet potatoes all over with a fork and bake in the oven for about 45 mins until they are soft and the caramel stickiness is bubbling out of the fork holes.
  3. Remove from the oven and cut in half, scooping out the flesh. This will come out quite easily leaving you with the papery skins. At this point you can cut these into half again if your potatoes were particularly large giving you 4 pieces from each sweet potato.
  4. Set the skins to one side.
  5. Put the pancetta into a small frying pan over a medium heat, once the fat just starts to go golden add the chorizo. You don't need any oil as the delicious oils from the cured meats will ooze into the pan as they heat up. Once the chorizo begins to get darker and the pancetta is fully golden about 6-7 mins remove from the heat
  6. Meanwhile Mash the sunny flesh and add two thirds of the pancetta and chorizo mix including all that smoky flavoured oil and two thirds of the spring onions. Mix this together well, add salt and pepper to taste. Remember that the pancetta may be quite salty.
  7. Arrange the skins on a baking tray and carefully spoon the mixture back into the skins, you want the tops to be rough looking not smoothed down as this will catch slightly and give sweet crispy edges.
  8. Put back in the oven, still at the same temperature and bake for a further 20 mins. If you've cut your potatoes into quarters they may cook a little quicker.
  9. Remove from the oven and sprinkle with the remaining chorizo, pancetta mix and the rest of the fresh spring onions. Serve immediately.
3.2.2925

 

Filed Under: Barbecue, Lunch, Recipes Tagged With: Barbecue, Chorizo, Lunch, Pancetta, Potato Skins, recipe, snack, sweet potato

« Vasterbottensost, Sweden’s King Of Cheeses
Cicchetti In Venice »

Comments

  1. Angie@Angie's Recipes says

    May 31, 2015 at 6:10 pm

    This looks amazing, GG. It has EVERYTHING I love.

    Reply
  2. Choclette says

    May 31, 2015 at 7:28 pm

    What a lovely idea and your boy is taking after his mother, even if it did take a while 😉 I can see this working well with halloumi for us veggies. We went out for an excellent Japanese lunch today and I had the best sweet potato tempura I’ve ever had.

    Reply
  3. Janie says

    May 31, 2015 at 7:30 pm

    Oh, I love it! I also love that you were introduced to this recipe by someone clearly following in your foodie footsteps.
    Pinning it as I’m deffo gonna make this one soon 🙂
    Janie x

    Reply
  4. Janice says

    May 31, 2015 at 7:46 pm

    It’s a special pleasure when your children start to discover the joys of cooking! What a super recipe, the sweetness of the potato withe the smoky saltiness of the pancetta and chorizo will work so well together, definitely bookmarking this recipe.

    Reply
  5. Rachel (Rachel's Kitchen NZ) says

    May 31, 2015 at 8:21 pm

    Mmmm – The Glam Student definitely knows what makes a good dish – pancetta and chorizo:-)

    Reply
  6. Hotly Spiced says

    May 31, 2015 at 11:52 pm

    How lovely that he’s showing an interest in cooking. I think these would be good either on their own or as a side dish. They look fantastic and I love the addition of chorizo xx

    Reply
  7. Anna @ shenANNAgans says

    June 1, 2015 at 1:42 am

    Words cannot express my joy at the thoughts of eating the stuffed sweet pot skins. SOOOOOO good! Looks like you have a budding cook on your hands, so much excellence right here. 🙂

    Reply
  8. Sally - My Custard Pie says

    June 1, 2015 at 5:05 am

    Fab to see glam student following in his talented mother’s footsteps. Delicious recipe.

    Reply
  9. Maureen | Orgasmic Chef says

    June 1, 2015 at 7:16 am

    Two thumbs up to the glam student. I would eat that entire dish of potatoes.

    Reply
  10. Coffee and Crumpets says

    June 1, 2015 at 1:30 pm

    Like mother like son! What. A great job from the glam student! There’s only so many Pot Noodles you can eat, but have to say, I kinda miss those Pot Noodles, I always thought they were quite tasty!
    I’m like you, I like sweet potatoes but rarely cook them. My hubby loves them so I buy them but they only ever get roasted. I think it’s a Brit thing 🙂
    Just for Glam Student, I will endeavour to buy and bake more sweet potatoes.
    Is he interested in writing a blog chronicling student eating affairs? I’d read it 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Glamorous Glutton

Hi! I’m GG and I write a Food and Travel Blog based in the UK. I began my blog in 2011 after years spent in the fashion industry, travelling the world. Finally I had time to think and indulge in my passions for writing, travel, food, and photography, in my own time.♥
Learn more →

Looking for something?

Subscribe to get the latest posts by email


Foodies100 Index of UK Food Blogs
Foodies100
 
Mumsnet Bloggers Network
blogl

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Reject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT