Stuffed sweet potatoes, goat ricotta, sautéed balsamic vinegar onions and bacon

4 sweet potatoes
100 g of goat ricotta
1 pak choi
1 onion
6 slices of bacon
Organic Balsamic Vinegar of Modena PGI
Extra virgin olive oil
Salt and pepper

Cut the potatoes in half and place them on a baking sheet with parchment paper, sprinkle with oil and bake at 190 C ° for 30 minutes.

Brown the bacon in a non-stick pan until it becomes crispy.

Clean the pak choi and blanch the leaves for one minute in boiling water. Let them dry on absorbent paper. Cut it into small pieces and mix it in a bowl with the ricotta, season with oil, salt and pepper.

Cut the onion into rings and brown it for a few minutes in a pan with a drizzle of oil, add 3-4 tablespoons of balsamic vinegar and let it evaporate.

When the potatoes are ready, put them on a plate and serve with ricotta, chopped bacon and onions with organic balsamic vinegar of Modena.