Ingredients
- 2 sweet potatoes
- ½ of a small onion
- 4-5 button mushrooms
- ½ tsp curry powder
- 1/8 tsp dried rosemary
- Salt & Pepper
- ½ oz gouda cheese grated
- 1 tbsp (7g) real bacon bits
- Dried chives for garnish
- Non-stick cooking spray
Directions :
Preheat the oven to 400 degrees.
Pierce the skin of the potatoes and bake them for about 45 minutes until they are tender. To give them a jump-start and shorten the cooking time, pop them in the microwave for 5 minutes. Once they are tender, pull them out of the oven and let them cool.
While the potatoes are cooling, sauté the onion and mushrooms over medium heat with a bit of non-stick cooking spray for about 10 minutes until the mushroom start to reduce down. Season the onion mushroom mixture with the curry, rosemary, salt & pepper.
Cut the potatoes in half scoop out the centers leaving the skin with a bit of flesh like a boat.
Mix the potato flesh with the onion mushroom mixture until well blended. Place the mixture in a large zip lock bag. Cut one of the bottom tips off and use the bag to pipe the mixture into the skins.
Source : allrecipes.com
