Smoked Tofoo Loaded Mexican Sweet Potato Skins

Do this stuff

Preheat an oven to 220°C/200°C fan.
Put the sweet potatoes on a tray and coat with olive oil and season with salt. Prick with a knife then roast for about 40 minutes until soft.
Meanwhile make the fajita Tofoo filling.
Dice the Tofoo and coat with the fajita spice mix.
Heat a frying pan and add 2 tbsp olive oil then add the Tofoo.
Fry for a couple of minutes until golden.
Finely chop the mushrooms, onion and pepper then add to the pan with the Tofoo
Fry until the veggies are cooked then put to one side
When the sweet potatoes are cooked, cut in half lengthways and scoop out some of the flesh. Put the skins into an oven proof dish.
Put the flesh into a bowl and mix with the Tofoo and veggies.
Spoon the Tofoo mix back into the potato skins and sprinkle with the cheese.
Bake in the oven for 20 mins until golden and serve with guacamole and pickled jalapeños.