Pulled Pork Sweet Potato Skins

I’m feeling the post-holiday blues πŸ™„, so made some potato skins to cheer myself up (obviously, I mean who doesn’t love potato skins?). The combo of sweet potato and spicy pork is πŸ‘Œ, and probably a bit healthier than the typical gut-busting cheese and bacon classic version. Serve with a side salad for a great lunch.

Takes 75 minutes to prepare, enough for 4 work lunches

400g pork shoulder, cooked and hacked into bite sized chunks (if you need to cook one, place a seasoned pork shoulder in a 160C oven, covered in foil, and cook for 4 hours until soft)
4 sweet potatoes
50g chorizo, cubed
2 peppers, diced
1 big red onion, diced
1 red chilli, finely diced
Sour cream
Olive oil
Salt and pepper

1) Pre-heat the oven to 200C. Put the sweet potatoes on a baking tray, prick all over with a form, and bake in the oven for 45 minutes.
2) Allow the potatoes to cool slightly, then slice each one in half and scoop out the insides (keep for another dish, I love making sweet potato mash πŸ˜‹). Drizzle the skins with olive oil, add a sprinkle of mozzarella cheese and put back in the oven to crisp up. This should take 10 minutes.
3) Meanwhile, put a big saucepan on a medium heat. Add the chorizo and cook for 5 minutes until the oil comes out, then add the onions, peppers and chilli with a touch of salt and pepper. Cook for 15 minutes until soft, then add the pork shoulder.
4) Give the pork mixture one final mix, and load up into your potato skins. Pop the skins back in the oven for 10 minutes to crisp up. Top with soured cream.

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