Stuffed Sweet Potatoes

Stuffed sweet potatoes with a fresh salsa with chorizo and smoked paprika oil. Perfect for dinner or as part of a simple but delicious packed lunch. Delicious hot or cold.

10 minutes

1 hour and 10 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	258
Fat:	27 g
Carbohydrates:	2 g
Protein:	5 g
Calculated per serving.

by paleodietandfitness

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View other recipes by paleodietandfitness

Serves: 2

Ingredients

2 whole 2 whole 2 whole Sweet Potato, large
3 Tbsp 3 Tbsp 3 Tbsp Olive Oil, Extra Virgin
2 pinch 2 pinch 2 pinch Sea Salt
30 gram 30 gram 30 gram Chorizo
1 pinch 1 pinch 1 pinch Smoked Paprika
2 whole 2 whole 2 whole Onion, Spring, chopped
0.5 whole 0.5 whole 0.5 whole Red Onion, chopped
0.25 whole 0.25 whole 0.25 whole Red Bell Pepper, chopped
0.25 whole 0.25 whole 0.25 whole Green Bell Peppers, chopped
0.25 whole 0.25 whole 0.25 whole Yellow Bell Pepper, chopped
2 whole 2 whole 2 whole Tomato, chopped
1 whole 1 whole 1 whole Hot Chili Pepper, chopped
3 Tbsp 3 Tbsp 3 Tbsp Cilantro, chopped
0.5 whole 0.5 whole 0.5 whole Lime, juice only

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 390F.
Place the potatoes onto a baking tray and rub with 1 tbsp olive oil and a pinch of salt.
Place into the oven and cook for 1 hour and 10 minutes, or until cooked through.
Whilst the potatoes are cooking you can start to prepare the filling.
Place the spring onion, red onion, peppers and tomatoes into a small mixing bowl.
Add the lime juice to taste and mix well; then add the cilantro and mix again
Set the mixing bowl on one side whilst you cook the chorizo.
Heat 2 tbsp olive oil in a frying pan over a medium to high heat.
Add the chorizo and cook for 2-3 minutes until cooked through and starting to colour.
Add the chorizo to the mixing bowl, reserving the oil in the pan.
You can now add the smoked paprika to the oil and gently heat.
Plate up the potatoes and slice open down the middle.
Stuff with the filling and add the chilli slices to taste.
Finish off by drizzling the paprika oil over the potatoes and the filling.
Enjoy hot or keep for lunch the next day.

Notes

This recipe is perfect for a packed lunch. I don’t even re-heat mine, I think it tastes just as good cold as what it does warm so there is very little fuss needed for a delicious lunch. You can also pack the filling separately to maintain maximum freshness and have extra filling on the side if you don’t want to stuff it all in the potato. Cooking time will depend upon the size of your potatoes, for a medium to large potato I would suggest it would take around an hour to cook. A large potato will be around 1 hour and 10 minutes. When it is cooked you will be able to insert a sharp knife into the flesh easily; you are looking for that classic combination of crispy on the outside but soft and fluffy on the inside.