Cheesy Mexican Spiced Stuffed Sweet Potatoes

Meanwhile, halve the pepper and discard the core and seeds. Chop into 1cm sized chunks. Peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve. Heat a drizzle of oil in a large frying pan on high heat. Once the oil is hot, add the pepper and sweetcorn and stir-fry until just soft and slightly charred, 3-4 mins. While the veg cooks, zest and halve the lime.

Add the garlic and the Mexican style spice mix to the veg and stir-fry for a further minute. Squeeze in a little lime juice, season with salt and pepper, mix together then transfer the veg to a medium bowl and set aside for now.

Halve the baby plum tomatoes and pop them into a medium bowl. Add a drizzle of olive oil, a squeeze of lime and season with salt and pepper. Mix together then keep aside. In another small bowl, mix together the soured cream and lime zest, then set your zesty crema aside. Thinly slice the chilli. Grate the Cheddar.

Once the potatoes are cooked, gently scoop out the flesh (careful - it will be hot) and pop it into the bowl with the veg. Add two thirds of the cheese and mix together well. Taste and add more salt, pepper or lime juice if needed then pile the mixture back into potato skins. Top with the remaining cheese and pop back onto the baking tray. Bake on the middle shelf of your oven until the cheese has melted and the filling is hot, 3-4 mins.