Stuffed sweet potato with chickpea and spinach
This is a very easy recipe but might take a while. Tips: leave some of the flesh of the sweet potato with the skin when you scoop the flesh for the mixture.
Ingredients
2 sweet potatoes medium size
2 spring onions (scallion or green onion)
1 cup of cooked chickpeas (or use tin ones)
150g - 6oz of baby spinach
1/4 cup Parmesan cheese
1 cup cheddar cheese
50g -2oz or cream cheese
2 tbs butter
1 egg
Salt and pepper
Some chopped parsley (optional)
Instructions
Wash and scrub well sweet potatoes and remove any fine root sprouts. Pat dry using a kitchen towel.
Place potatoes in a baking dish and coat thoroughly with olive oil using your hands. Add a little salt.
Lace in preheated oven and bake for 60 minutes at 180ºC – 350ºF (turn then over half way through)
Chop the spring onion (scallion)
Add the butter to a hot pan and let melt. Add the spinach and scallion to the pan, mix for 30 seconds.
Remove and transfer to a mixing bowl, spread it out and leave to cool down.
Grate the cheddar cheese, leave aside.
Add the whole egg to the mixing bowl once spinach has cooled.
Add the creme cheese.
Season with salt and pepper to taste.
Grate and add the Parmesan cheese.
Remove the potatoes from oven once they are cooked through and place on cutting board.
Slice the potatoes in half lengthwise and leave to cool 10 minutes.
Scoop out the flesh and add to the mixing bowl, add the chickpeas.
Crush the potato and chickpeas leaving it fairly coarse, not mashed then mix well with a spoon.
Lay out your potato skins and using a spoon fill them with the mixture.
Place parchment paper on a baking tray.
Gently place the potatoes on the tray, use a spatula to help pick them up if they are long.
Top each one with the grated cheddar cheese.
Bake for 10 – 15 minutes at 180ºC – 350ºF or until cheese is golden brown.
Garnish with chopped parsley.
Recipe is taken from: http://www.recipe30.com/sweet-potato-twice-baked.html/
Wash and scrub well sweet potatoes and remove any fine root sprouts. Pat dry using a kitchen towel.
Place potatoes in a baking dish and coat thoroughly with olive oil using your hands. Add a little salt.
Lace in preheated oven and bake for 60 minutes at 180ºC – 350ºF (turn then over half way through)
Chop the spring onion (scallion)
Add the butter to a hot pan and let melt. Add the spinach and scallion to the pan, mix for 30 seconds.
Remove and transfer to a mixing bowl, spread it out and leave to cool down.
Grate the cheddar cheese, leave aside.
Add the whole egg to the mixing bowl once spinach has cooled.
Add the creme cheese.
Season with salt and pepper to taste.
Grate and add the Parmesan cheese.
Remove the potatoes from oven once they are cooked through and place on cutting board.
Slice the potatoes in half lengthwise and leave to cool 10 minutes.
Scoop out the flesh and add to the mixing bowl, add the chickpeas.
Crush the potato and chickpeas leaving it fairly coarse, not mashed then mix well with a spoon.
Lay out your potato skins and using a spoon fill them with the mixture.
Place parchment paper on a baking tray.
Gently place the potatoes on the tray, use a spatula to help pick them up if they are long.
Top each one with the grated cheddar cheese.
Bake for 10 – 15 minutes at 180ºC – 350ºF or until cheese is golden brown.
Garnish with chopped parsley.
Recipe is taken from: http://www.recipe30.com/sweet-potato-twice-baked.html/
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