• 5 baking potatoes
  • 2 sweet potatoes
  • 1 bunch of chives, finely chopped
  • 1 clove of garlic, smashed
  • 1 bay leaf
  • 3 Tbsp butter
  • 3/4 cup shredded cheddar
  • 3/4 cup shredded mozzarella
  • 2 Tbsp parmesan, grated
  • pinch of mixed herbs
  • 1 tsp salt, to taste
  • 1/4 tsp black pepper, to taste


Rub the baking potatoes with vegetable oil and a pinch of salt, then place on a baking tray and bake at 180°C (350°F) for about 1 hour until tender, flipping once during baking. Let stand until cool enough to handle.

Meanwhile, peel and cut the sweet potatoes into small chunks. Boil in salted water (as if you were cooking pasta) with the smashed garlic and bay leaf until fully tender, then drain. Reserve the cooked garlic, but discard the bay leaf. When the baked potatoes are cool enough to handle, slice them in half and scoop out the flesh, being careful not to break the skin.

Add the scooped out potato to the cooked sweet potato, along with the chives, cooked garlic, butter, salt, pepper and mash. Taste and adjust for seasoning.

Arrange the potato skins on a baking tray lined with baking paper. Sprinkle the bottom of each skin with a bit of shredded cheddar/mozzarella, then top with a few heaped spoonfuls of the mash mixture and level off each skin. Sprinkle again with shredded cheese and heap up with more of the mash mixture on top, creating two layers each of cheese and mash. Finally sprinkle on the rest of the shredded cheese and dust with grated parmesan and dried herbs.

Bake for 20-25 minutes at 180°C (350°F) until cheese is melted and tops are slightly golden brown.