Stuffed Sweet Potato Skins

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Family food should be simple and easy: this recipe is just that. It 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.

In this recipe I am stuffing the potato skins with broccoli and cheese, but experiment with flavours you like. Or go one better and use up your fridge leftovers up. I am on a mission to waste less and this recipe is a great way of reinventing the odds and ends in your kitchen after a long week. You could add other vegetables, herbs, different types of cheese etc.. 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 supper.

 

cheesy broccoli sweet potato skins ~

2 sweet potatoes
1/2 head of broccoli, cut into florets
1 free range/ organic egg
1/2 teaspoon Dijon mustard (optional)
ground black pepper
35g grated cheddar, grated

 
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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: 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. They should be bubbling and the egg cooked through too, roughly 12-15 mins cooking time approx. Remove from the oven and cool a little before serving.

veggiesMiriam Cooper