Sweet potatoes are delicious as skinny oven baked fries, with blistered skins and inner softness. Or in soup where they both thicken and add an unctuous flavour that can take generous amounts of chilli, cumin and coriander. As a golden coloured sweet and savoury topping for a shepherds pie and as the main ingredient in a vegetarian Green Curry, the flavour melding perfectly with the thick coconut milk broth. So why don’t I use them? That will change with this recipe for simple Stuffed Potato Skins. Perfect as an accompaniment to a BBQ or with a fresh crisp salad. The jewel like chorizo and pancetta chunks add smokiness and salty flavours to the sticky golden flesh.