My mother used to cook us twice-baked jackets as kids. It turns a simple baked potato into a full main course. Pretty much anything goes. I sometimes microwave the potatoes for 4-5 minutes to start them cooking, cutting down the time spent in the oven to roughly half of what it is otherwise.
PREPARATION TIME 15 MINUTES
COOKING TIME 1 HOUR
4 large sweet potatoes (600g in total)
4 low-fat chicken sausages (25g-30g each), cut into small pieces
2 onions, finely chopped
2 garlic cloves, crushed
400g can kidney beans, drained well and rinsed
freshly ground black pepper
50g very finely grated parmesan (optional)
1. Preheat the oven to 220C/ 200C fan/gas 7. Wash the sweet potatoes well and place in the oven. Cook for 1 hour or until soft with crispy skins.
2. Meanwhile, heat a nonstick sauté pan over a low heat. Add the sausages, onions and garlic then cook for 4-5 minutes to soften. Add the beans and warm through, then transfer to a bowl.
3. Remove the potatoes from the oven and halve lengthways, then spoon out the hot potato flesh and reserve. You want to keep the skins intact, so leave a good 5mm or so of flesh on the skin.
4. Place the potato flesh in the bowl with the sausage, onion and beans then mix well and add a little pepper. Spoon the mixture back into the shells, piling nice and high, then evenly sprinkle over the cheese, if using. Pop under a grill or in a hot oven to brown slightly for 5-6 minutes then serve.
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