Menu

Sweet Potatoes Stuffed with leek and cottage cheese (FID)

 

Serves: 4
Prep Time: 30 min Cooking Time: 55 min Total Time: 1.25

Ingredients

  • Orange sweet potato (kumara) 700 g, (2 x 350g potatoes)
  • Suitable Spread2 tsp
  • Leek 1 whole, thinly sliced
  • Green shallot(s)
  • 2 individual, thinly sliced
  • Garlic 1 clove(s), crushed
  • 97% fat-free cottage cheese⅔ cup(s), (170g)
  • Bread crumbs homemade - or panko
  • 50 g, made into coarse breadcrumbs
  • Grated parmesan cheese
  • ¼ cup(s), (20g)
  • Fresh thyme
  • 2 tsp

Instructions

1

Preheat oven to 200°C. Line a baking tray with baking paper.

2

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.

3

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.

4

Cut potatoes in half lengthways. Using a spoon, scoop out flesh from each half, leaving a 1cm border around the edge.

5

Chop flesh finely and place in a medium bowl.

6

Add cottage cheese and leek mixture and mix to combine. Season with salt (can add pepper as well if salicylates are better tolerated(.

7

Return potato shells to baking tray lined with fresh baking paper. Spoon cottage cheese mixture into shells.

8

Sprinkle with breadcrumbs Lightly spray with oil and bake for 15 minutes or until breadcrumbs are golden and filling is hot. Serve.

Notes

Adapted from weight watchers https://www.weightwatchers.com/au/recipe/cottage-cheese-and-leek-stuffed-sweet-potatoes/5671bfad587ae1e7334dfa65