Ingredients

• 6 medium (about 1.6 kg) combined orange sweet potatoes
• 80g butter

• 2 tablespoons olive oil

• 200g smoked streaky bacon rashers, chopped
• 2 garlic cloves, crushed
• 65g (3/4 cup) cheddar cheese, grated
• 200ml Bulla Creme Fraiche
• Chopped chives, to serve, optional

Method

• Step 1 Preheat oven to 200C/180C fan forced. Line an oven tray with baking paper. Pierce the sweet potatoes several times with a fork. Place potatoes on prepared tray and bake for 40-50 minutes or until just tender. Set aside to cool slightly.
• Step 2 Meanwhile, melt 40g of the butter in a large non-stick frying pan. Add the bacon and cook over medium heat, stirring often, for 3-4 minutes. Add the garlic and cook for a further 2 minutes or until the bacon is golden. Transfer to a plate lined with paper towel to drain. Wipe pan clean.
• Step 3 Cut the sweet potato into halves lengthways. Use a spoon to scoop out the flesh leaving about 4-5mm thick edge of flesh. Reserve flesh for another use. Cut the potato skins in half crossways. Return to the tray.
• Step 4 Heat the oil with the remaining butter until butter is foamy. Brush oil mixture over the potato skins. Bake, flesh-side up, for 35-40 minutes or until the skins are golden and crisp. Fill with three- quarters of the bacon and scatter over the cheese. Bake for a further 5-10 minutes or until the cheese has melted. Spoon a dollop of creme fraiche on each. Season and scatter with the remaining bacon and the chives.