Loaded baked sweet potato

This is a fab lunchtime meal that can prepared in minutes (you just have to remember to put the potatoes in the oven an hour before you want to eat!)

Loading the potato with more veg means you’re getting 2-3 of your ‘5 a day’ in this meal alone.


Sweet potatoes (1 per person)

Spring onion


Red pepper


Cream cheese 

Wash and dry the sweet potatoes before putting in the oven at 180 degrees for around 50mins.

Cut the pepper and celery into small cubes, slice the spring onion and chives. How much of each you use is very much down to personal taste and how many potatoes you’re making. This was how much I used for 3 small potatoes (3 spring onions, half a red pepper, half a stick of celery and 1-2 tablespoons of chives.)

Once the potatoes are cooked cut them in half and scoop out the flesh making sure the skins stay in one piece

Put the flesh in a mixing bowl and mash it up with a fork

Add your celery, onions, pepper and chives and mix in

Add some cream cheese. As a rough guide I’d say to use half a tablespoon per potato. Mix it all together

Spoon the mixture back into the skins


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