Ingredients
4-5 medium sweet potatoes
2 tbsp olive or cooking oil
1 tbsp butter
1 onion, chopped
1-2 tsp chipotle chilli paste
1 x 325g can sweetcorn
1 x 400g can black beans
100g soft cheese
300ml soured cream
200g cheese, grated
Salt and pepper (to taste)
4-5 medium sweet potatoes
2 tbsp olive or cooking oil
1 tbsp butter
1 onion, chopped
1-2 tsp chipotle chilli paste
1 x 325g can sweetcorn
1 x 400g can black beans
100g soft cheese
300ml soured cream
200g cheese, grated
Salt and pepper (to taste)
Suitable for: CleverChef
The Method
Pierce the potatoes in several places, then add to the inner pot. Add the oil and some seasoning and give the potatoes a good mix to coat them all in the oil.
Close the lid, select the BAKE function, adjust the time to 1 hour, then press START.
Half way through the cooking time, open the lid and rotate the potatoes to crisp the other side for the rest of the program.
When the program has finished open the lid, remove the potatoes and set aside to cool.
Select the SAUTE function, press START, then add the butter and allow to melt. Add the onion and stir regularly for ~5 minutes until it begins to soften, then press CANCEL.
Slice the potatoes in half lengthways and scoop out the inside. Add the potato to the inner pot with the onion. Add the soured cream, soft cheese, black beans, sweetcorn, chilli paste and mix to combine.
Add the mixture back in to the potato skins then sprinkle with the grated cheese.
Wash and dry the inner pot, then add the potatoes back in. Close the lid, select the BAKE function and adjust the time to 5 minutes to melt the cheese before serving.
