This meat-free loaded sweet potato makes a hearty lunch or dinner. Recipe is easily doubled. Serves 2.

Ingredients

 2 Med-large sweet potatoeswashed
 ½ Tin black beansdrained & rinsed
 ½ Tin sweetcorndrained
 100 g Dublnier lighter whitegrated & divided
 50 g Roasted peppersliced
 2 Spring onionssliced
 Salt & pepper

Directions

1

Pre-heat oven to 180°C / 160°C fan.

2

Use a sharp knife to pierce sweet potatoes on all sides then place in an oven-proof dish. Bake in pre-heated oven until easily pierced with a sharp knife, between 40-50 minutes.

3

While sweet potatoes are baking, mix together in a medium sized bowl the black beans, sweetcorn, half of the Dubliner Lighter White, peppers and spring onion. Season generously with salt and pepper. Set aside until needed.

4

When sweet potatoes have been cooked through, remove from the oven. Using tongs or a kitchen towel to hold the oven-hot sweet potatoes, cut a cross onto each one with a sharp knife.

5

Use a spoon to remove a few scoops of flesh from each sweet potato then mix this with the rest of the filling.

6

Spoon filling back into each sweet potato then top with the remaining Dubliner Lighter White cheese.

7

Turn oven to grill then return loaded potatoes to the oven, grill until cheese has melted. Finally, top with sliced jalapeño and hot sauce to serve.

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More Recipes

Ingredients

 2 Med-large sweet potatoeswashed
 ½ Tin black beansdrained & rinsed
 ½ Tin sweetcorndrained
 100 g Dublnier lighter whitegrated & divided
 50 g Roasted peppersliced
 2 Spring onionssliced
 Salt & pepper

Directions

1

Pre-heat oven to 180°C / 160°C fan.

2

Use a sharp knife to pierce sweet potatoes on all sides then place in an oven-proof dish. Bake in pre-heated oven until easily pierced with a sharp knife, between 40-50 minutes.

3

While sweet potatoes are baking, mix together in a medium sized bowl the black beans, sweetcorn, half of the Dubliner Lighter White, peppers and spring onion. Season generously with salt and pepper. Set aside until needed.

4

When sweet potatoes have been cooked through, remove from the oven. Using tongs or a kitchen towel to hold the oven-hot sweet potatoes, cut a cross onto each one with a sharp knife.

5

Use a spoon to remove a few scoops of flesh from each sweet potato then mix this with the rest of the filling.

6

Spoon filling back into each sweet potato then top with the remaining Dubliner Lighter White cheese.

7

Turn oven to grill then return loaded potatoes to the oven, grill until cheese has melted. Finally, top with sliced jalapeño and hot sauce to serve.

Loaded Baked Sweet Potato