Feta Cheese Or Tuna Sweet Potato Jackets Food

EASY SWEET POTATO FETA BAKE (YAMS BAKE)

Steps:

• Preheat the oven to 200C/400F and grab a big baking tray.
• Give the sweet potato a quick wash, then cut them into bite sized chunks. Same with the beets, cut them into bite sized chunks.
• Peel and cut the onion into chunks.
• Everything goes into the tray. Now add olive oil, paprika powder and salt. Give it a good mix.
• Finally, add water.
• Off it goes into the oven for 45 minutes.
• Get the dressing ready: in a small bowl mix together lime, olive oil and a bit of salt.
• Chop the spring onion finely.
• After 45 minutes check, if the potatoes are tender. If yes, get the bake out of the oven.
• Time for the feta cheese, spring onions and peanuts. Sprinkle all on top of the dish.
• Lastly, drizzle over the dressing.
• Enjoy!

TUNA & SWEET POTATO CAKES

Steps:

• Cook the sweet potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain and refresh under cold running water. Transfer to a large bowl.
• Use a potato masher or fork to mash the sweet potato until coarsely mashed. Add the tuna, egg and breadcrumbs, and stir until well combined. Season with pepper. Divide the tuna mixture into 8 equal portions. Use wet hands to shape portions into 8cm patties.
• Heat oil in a large non-stick frying pan over medium-high heat. Add the patties and cook for 3-4 minutes each side or until golden brown. Remove from heat. Divide among serving plates and season with salt and pepper. Serve immediately with bread rolls.

SPICY TUNA & COTTAGE CHEESE JACKET

Steps:

• Preheat the oven to 180C/Gas 4/fan oven 160C. Prick the potato several times with a fork and put it straight onto a shelf in the hottest part of the oven. Bake for approximately 1 hour, or until it is soft inside.
• Mix tuna with chilli, spring onion, cherry tomatoes and coriander. Split jacket potato and fill with the tuna mix and cottage cheese.

FETA & KALE LOADED SWEET POTATO

Steps:

• Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes all over with a fork, then put them in a roasting tin and roast for 40 mins. Add the chickpeas to the tray, then roast for 10 mins more, until the potatoes are completely tender and the chickpeas have crisped a little.
• Meanwhile, mix the onion with the vinegar and a pinch of sugar and salt, and set aside to quick pickle. In another bowl, marinate the feta with the oil and chilli flakes.
• When the potatoes are nearly cooked, cook the kale in a pan with 50ml water for 3 mins until wilted, then season to taste. Halve the potatoes, divide between two plates and top each with the kale, chickpeas, red onion (reserving the vinegar), marinated feta and pumpkin seeds. Toss the rocket with the reserved vinegar, then serve on the side.

STICKY BACON & SWEET POTATO JACKETS

Steps:

• Pierce skin of potatoes.
• Microwave on High for 10 - 12 minutes till soft, turn them over halfway.
• Halve potatoes lengthways.
• Scoop 1/3 of flesh out and place in mixing bowl.
• Place potato skins on baking sheet.
• Chop bacon into chunky pieces and fry in oil till cooked.
• Add to bowl and combine with remaining ingredients.
• Season to taste.
• Spoon this mixture back into potato skins.
• Grill till heated through and golden.

JACKET POTATO WITH WHIPPED FETA & SUMAC

Steps:

• Heat oven to 220C/200C fan/ gas 6. Prick the potato all over with a fork and bake for 1 hr until it is golden outside and soft inside. Mix 1 tsp olive oil with the garlic salt. Cut a deep cross into the top of the jacket, drizzle the garlic oil into the cross and rub it all over the outside. Return to the oven and bake for 15 mins more until the edges are golden and crispy.
• Meanwhile, crumble the feta into a bowl, add the yogurt and whisk together until creamy. Stir in the red pepper with a good grind of black pepper and spoon the whipped feta into the jacket. Sprinkle with the sumac, drizzle over the remaining 1 tsp olive oil and scatter a few torn basil leaves on top, if you like.