I thought I would share another potato recipe, just for something new and different! I will be enjoying these little babies for my lunch this week. This recipe will make four servings.
What you need:
- 2 large, roundish sweet potato (one will make two servings)
- 3 rashers of bacon
- 1 red capsicum
- 3 cups of cheese (yeah, it’s lot of cheese!)
- Harissa (middle eastern) spice mix
Optional:
- Chives
- Natural yoghurt
Get it done:
- Preheat the oven to 180 degrees.
- In a large pot bring water to the boil and add whole sweet potatoes, cook until soft but firm. Remove from water and allow to cook enough to handle.
- Meanwhile, finely chop capsicum and bacon. Add to a large bowl and combine with cheese and a couple of tablespoons of spice mix.
- Cut each potato in half and remove most of the insides, leaving a shell.
- Line a pan with baking paper, and line up your sweet potato shells.
- Fill each shell with the stuffing mixture.
- Put in the oven for 20-30 minutes until golden on top.
To note – I tend to under-cook these ever so slightly understanding that they are going to be reheated for lunches.Best served hot, with some natural yoghurt on the side. Add some chop chives if you are feeling particularly fancy.
Also to note, don’t let your sweet potato ‘inards’ go to waste. I used mine as a vegetable mash as part of my dinners for the week (sneak peak in the top left hand corner of the pic above).
This is a good ‘base recipe’. You could change the flavor with a different spice combo – try a Mexican savory mince for example.
And once again, that’s it! Enjoy!
lazygirl 