Ingredients
For the base
4 medium sweet potatoes (about 250g/9oz each)
2 tbsp olive oil
1 tsp sea salt
For the filling
1 medium onion, finely chopped
6-8 mushrooms, finely chopped
2 tbsp olive oil
5 tbsp (150g) cream cheese, room temperature
3 green onions, finely chopped

Salt and freshly ground black pepper to taste
For the topping
1 cup (100g) grated cheese (cheddar, mozzarella or a blend)
1 tbsp olive oil
Extra green onions for garnish
Step by Step Instructions

First Bake
Preheat oven to 200°C (400°F)
Wash and dry sweet potatoes thoroughly
Grease olive oil and sprinkle with salt
Place on a baking sheet lined with parchment paper
Bake for 30-40 minutes until tender when pierced with a fork
Prepare the filling

While the potatoes are baking, heat the olive oil in a frying pan over medium heat
Add the diced onion and cook until translucent (about 5 minutes)
Add the mushrooms, season with salt and pepper
Cook until the mushrooms have released their moisture and are golden brown
Set aside to cool slightly

Create the filling
When the potatoes are cool enough to handle, slice lengthwise
Carefully scoop out the flesh, leaving a thin layer to preserve the texture
In a bowl, combine:
Sweet potato flesh
Sauteed onions and mushrooms
Cream cheese

Chopped green onions
Salt and pepper to taste
Mix until well combined but still slightly chunky
Assemble and final bake
Fill potato skins with mixture
Sprinkle generously with grated cheese on top
Drizzle with olive oil
Return to oven for 10-15 minutes until cheese is melted and golden brown
Garnish with additional green onions

Pro tips
Choose similar-sized sweet potatoes for even cooking
Don’t overcook initially – they’ll cook further during the second bake
Let potatoes cool slightly before slicing to prevent them from breaking
Room temperature cream cheese blends more smoothly
Nutrition information (per serving)

Calories: 420
Total fat: 25g
Saturated fat: 9g
Cholesterol: 35mg
Sodium: 580 mg
Total Carbs: 42g
Dietary Fiber: 6g
Sugar: 13g
Protein: 11g
Vitamin A: 400% DV

Vitamin C: 35% DV
Calcium: 15% DV
Iron: 10% DV
Storage Instructions
Refrigerate assembled but unbaked potatoes for up to 24 hours
Fried potatoes can be refrigerated for up to 3 days
Reheat in a 350°F oven for 15-20 minutes