Cheesy Mexican Style Stuffed Sweet Potato

Meanwhile, peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve. Thinly slice the mushrooms.
Heat a drizzle of oil in a large frying pan on high heat.
Once the oil is hot, add the sliced mushrooms and sweetcorn and stir-fry until golden, 3-4 mins.
Meanwhile, zest and halve the lime.

Stir the garlic and the Mexican style spice mix into the veg and stir-fry for 1 min more.
Squeeze in a little lime juice, then season with salt and pepper. Stir to combine, then transfer the veg to a medium bowl and set aside.

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 set aside.
In a small bowl, mix together the soured cream and lime zest, then set the zesty soured cream 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 and lime juice if needed, then spoon the mixture back into the 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 piping hot, 3-4 mins.