4 sweet potatoes, about 310 g (2/3 lb) each
Olive oil, to taste
6 slices bacon
500 ml (2 cups) onions, sliced into rings
750 ml (3 cups) mushrooms of your choice, chopped
20 ml (4 tsp.) fresh thyme
Salt and pepper, to taste
389 ml (14 oz.) canned chickpeas, drained and rinsed
1 package (200 g) Le Classique Smoked cheese, diced
20 ml (4 tsp.) fresh chives, chopped
Preheat barbecue on high.
Scrub each potato and wrap in a double thickness of aluminum foil. Prick with a fork in a few places and place on grill. Cook about 40 minutes, turning halfway through cooking.
Meanwhile, cook the bacon in a non-stick pan. Remove bacon, drain, crumble into bits and set aside. Place the onions in the bacon fat (adjust the amount of fat to taste) and cook 5 minutes. Add the mushrooms and thyme and salt and pepper to taste. Cook another 5 minutes.
Add the chick peas, cheese, chives and bacon. Mix well.
Using a spoon, open up the cooked potatoes lengthwise. Stuff with the mushroom mixture and serve.