• 1/2 x Pot of JD Seasonings BBQ Rub
• 4 x Medium sweet potatoes
• 200g Passata
• 2 x Tsp sweetener
• 2 x Tsp balsamic vinegar
• 1 x Tsp Worcestershire sauce
• 30g Reduced fat cream cheese
• 2 x Spring onions, chopped
• 30g Sweetcorn
• 60g Reduced fat cheddar
• 60g Red leicester
• Low calorie cooking spray 

STEP 1:
Prick your sweet potatoes with a fork, rub the outside with low calorie cooking spray and bake for around 40 minutes at 180°.

STEP 2:
While the potatoes are baking, make your BBQ sauce by mixing the passata, Worcestershire sauce, half a pot of JD Seasonings BBQ Rub, balsamic vinegar and sweetener.

STEP 3:
Remove the potatoes from the oven and leave to cool for around 15 minutes before scooping out the centres and adding to a bowl.

STEP 4:
Add the cream cheese, spring onion and sweetcorn to the potato mixture and combine until creamy, then carefully load back into your sweet potato skins.

STEP 5:
Top with your BBQ sauce and grated cheese and pop bake in the oven for 10-15 minutes.

ENJOY!!