Twice Cooked Sweet Potatoes
This recipe elevates a lunchtime bake potato, to the next level. You can use sweet potatoes, or regular baking potatoes, whatever you have. The benefit of sweet potatoes is that they are packed full of nutrition and take less time to bake. I often make this on a Sunday evening, when I am tired after a long weekend, but I have also prepped them ahead of cooking too. I never regret making this simple meal, bubbling from the oven and golden brown its my idea of pure comfort food.
ingredients
2 sweet potatoes
1/2 head of broccoli, cut into florets
1 organic egg
1/2 teaspoon Dijon mustard
ground black pepper
35g grated cheddar, grated
method
Preheat the oven to 180C fan oven and bake potatoes whole until cooked through: 40 mins approx for a sweet potato/ about 1 hrs approx for a baking potato. Meanwhile steam a handful of broccoli florets 2-3 mins until tender crisp just cooked, then lightly chop. Cut the cooked potatoes in half lengthways and gently scoop out the middle into a bowl. Don't scoop too close to the edges; as you want the potatoes to hold their shape, when you stuff them. To the potato flesh, add the broccoli, cheese, mustard, egg and black pepper and combine well.
Fill the potato skins with the mixture, and pack the mix into the skins. Put the stuffed potatoes back in the oven to cook for 12-15 mins. Remove from the oven and cool a little before serving.