Loaded Mozzarella and Crispy Chorizo Sweet Potato Skins

Sweet pot skins


I honestly can’t remember the last time I ate loaded potato skins, which is a crime when they are SOOO good! I would always order them when I went to TGI Fridays and I still remember how deliciously greasy and crispy they were! Unfortunately, that was when I had the metabolism of a teenager and could eat what I wanted, without the worry of intolerance’s and gaining weight…. Aaaah the good old days.

Anywaaaaay, I will stop myself there before I go off on a tangent of reminiscing about my younger days! Time to share with you lovely humans MY healthy(ish) alternative to loaded potato skins, using only 3 ingredients. Yes, it is that simple, all you will need is sweet potatoes, fresh mozzarella and chorizo, then you are pretty much good to go! This recipe also works amazingly with bacon, or chopped mushrooms, I genuinely love them aaaaall! They make my tummy do a happy dance! These crispy little babies are insanely tasty! Is it frowned upon to brag about my own cooking?! I should really try being more modest…. TGI Fridays aint got sh** on me (releases inner Kanye).

I put the skins out as an appetizer when hosting a girls night, they are great finger food and sooo yummy with a sour cream dip! (Don’t fret fellow lactose intolerant friends, I have a vegan sour cream recipe which I have posted on the bottom of this post!).

Even writing about them is making my mouth water….

Here is what you need:

  • 6 small sweet potatos cut in half longways (this makes 12 skins)
  • 1/3 cup of chopped chorizo chunks (small chunks)
  • 1 large mozzarella ball
  • salt and pepper to taste

How to cook:

  1. Preheat the oven to 190 degrees
  2. Place the  oven proof dish with a drizzle of olive oil into the oven for 5 minutes. Add the sweet potato halves and cook for  25-35 minutes, dependent on the oven strength. (You can also cook them in the microwave whole if you prefer to save time, but they will come out a little mushier  than if cooked in the oven and the skin may peel away.
  3. Meanwhile fry off the chorizo pieces with some garlic for 2-3 minutes and set to one side.
  4. Once the skins are cooked and the potato is mashed, bring them out the oven. Scoop out the middle of the potato and place into a bowl.
  5. Add half the mozzarella to the potato and mix in.
  6. Dill the skins back up with the potato, sprinkle the remaining cheese on top along with the chorizo chunks, place back in the oven and grill for 5-7 minutes until the top is crispy
  7. Serve with some salsa and sour cream for dipping.


I hope you and your friends enjoy them as much as we did! You would be crazy not to really!

Love J xx

*Vegan Sour Cream:

  • 1 can of organic creamy coconut milk
  • 1 1/2 tablespoons lemon juice
  • 1/2 tablespoon apple cider vinegar
  • 1/8 heaping teaspoon unprocessed salt
  1. Chill the coconut milk in the can overnight, or 3 to 4 hours, until it thickens into a lovely cream. (Better yet, keep a can in the fridge at all times!)
  2. Flip the can upside down, open it, and pour off the thin liquid to use in something else. Scrape out the thick cream. Add the lemon juice, vinegar, and salt.
  3. Whisk until smooth and serve. (If you want it perfectly lump free, process briefly with a mini-blender, immersion blender, or mixer.)