Sweet Potatoes with Vegetable Filling
Preheat the oven to 220°C (approximately 425ºF).
Shower 4-5 tablespoons of sea salt on a baking sheet.
Rinse the potatoes thoroughly and pat dry. Brush with olive oil and place on the sea salt bed. Shower with sea salt and bake for about 35 minutes.
For the filling, peel and finely dice the onion and garlic. Trim the mushrooms and cut into strips. Sauté together with the garlic and onion in some oil for 2-3 minutes. Remove from the heat.
Rinse the chard and cut the stems and leaves into strips. Blanch together in salted water, rinse and drain well.
Put all prepared filling ingredients in a bowl.
Remove the potatoes from the oven and allow to cool slightly. Cut in half lengthwise and using a melon baller, scoop out some balls. Scrape out the rest of the potato with a spoon, leaving a 0.5-1 cm thick edge (approximately 1/2 inch).
Purée the potato with the porcini powder, the cornstarch and the cream. Mix into the vegetables along with the potato balls and season with salt and pepper.
Spoon the mixture into the potato skins.
Remove the salt from the baking sheet and cover with parchment paper. Place the potatoes on it and drizzle with a little oil.
Bake at 180°C (approximately 350ºF) for 15-20 minutes until golden brown.