Loaded, baked Sweet Potatoes

There’s something about loaded baked potatoes that looks simultaneously elaborate and simple. While it takes a little time to prepare these beauties from AO.COM, the preparation itself couldn’t be simpler and you can then claim to serve ‘triple baked’ loaded potatoes which makes it sound pretty cool, right? 

Loaded baked sweet potatoes

Loaded, baked Sweet Potatoes

Delicious filled sweet potatoes for the ultimate lunch or dinner

Course lunch, Main Course
Cuisine british
Keyword gluten-free dinner, sweet potato
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 2
Author AO.COM


  • 2 medium sweet potatoes
  • 170 g créme fraîche use low-fat if desired
  • 150 g mature Cheddar use low-fat if desired
  • 150 g smoked bacon lardons
  • 1 tsp olive oil plus extra for greasing
  • salt and pepper to season
  • a small bunch of chives plus extra for serving, chopped


  1. Preheat the oven to 200C/Gas Mark 6.

  2. Using a sharp knife, pierce each potato a few times. Lightly grease a baking tray and place the potatoes onto it. Bake the potatoes for around 50 minutes until soft.

  3. Remove the potatoes from the oven and cut into halves. Reduce the temperature to 180C.

  4. Scrape out the flesh leaving a little on the skins. Brush the outside of the skins with olive oil and return to the oven. Bake for 10 minutes.

  5. Fry the bacon lardons in a dry pan.

  6. Put the potato flesh into a large bowl and mash together with the créme fraîche, most of the grated Cheddar, most of the bacon lardons (leave some of the Cheddar and lardons to top) and the chopped chives and season to taste.

  7. Now put the mixture back into the baked skins. Top with the remaining bacon lardons and cheddar, then bake for a further 15 minutes.

  8. To serve, top with a dollop of crème fraîche and some chopped chives