Stuffed Sweet Potatoes
Scrub the potatoes well, dry and brush with oil. Place on a baking sheet and bake on a previously pre-heated oven at 180°C for 1 1/2 hour or until done.
In a large pan, fry the bacon and onion, until the bacon is crispy and the onions are translucent.
Remove the potatoes from the oven, cut each in half (we made a cross cut in the middle) and scopp out the flesh.
Add the butter, corn, seasoning and bacon mixture to it. Mix well.
Spoon the mixture back into the potato shells. Bake for 15 minutes more. Serve hot.