Cottage cheese and leek stuffed sweet potatoes
orange sweet potato (kumara)
700 g, (2 x 350g potatoes)
reduced fat oil spread
1 whole, thinly sliced
2 individual, thinly sliced
1 clove(s), crushed
97% fat-free cottage cheese
⅔ cup(s), (170g)
50 g, made into coarse breadcrumbs
grated parmesan cheese
¼ cup(s), (20g)
- Preheat oven to 200°C. Line a baking tray with baking paper. Scrub potatoes and pat dry with paper towel. Place on prepared tray and bake for 35–40 minutes or until golden and tender when pierced with a skewer. Cool for 10 minutes.
- Meanwhile, heat spread in a small non-stick frying pan over medium heat. Cook leek, stirring, for 3–4 minutes or until softened. Add shallots and garlic and cook, stirring, for 1 minute. Cool for 5 minutes.
- Cut potatoes in half lengthways. Using a spoon, scoop out flesh from each half, leaving a 1cm border around the edge. Chop flesh finely and place in a medium bowl. Add cottage cheese and leek mixture and mix to combine. Season with salt and pepper. Return potato shells to baking tray lined with fresh baking paper. Spoon cottage cheese mixture into shells.
- Combine breadcrumbs, parmesan and thyme in a small bowl. Press breadcrumb mixture onto cottage cheese mixture. Lightly spray with oil and bake for 15 minutes or until breadcrumbs are golden and filling is hot. Serve.