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Loaded Sweet Potatoes with Crunchy Veg Slaw

Recipe

You don’t need to be a veggie to enjoy these delicious baked treats.

Serves: 4 people | Prep time: 10 minutes | Cooking time:  1 hour 45 minutes

American | Vegetarian | Side

Ingredients

  • 1 tbsp Olive Oil, plus extra for frying
  • 1 Red Pepper, deseeded and finely diced
  • 1 Red Onion, diced
  • 50g Grated Mozzarella Cheese
  • 2 Carrots
  • 1 Yellow Pepper, deseeded and finely sliced
  • ¼ Red Cabbage
  • 1 tsp Wholegrain Mustard
  • 50g Crème Fraîche

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6.
  2. Line a baking tray with tin foil and pierce potatoes all over with a fork.
  3. Place onto the tray, drizzle over the oil and bake for 45 minutes, until cooked through, then allow to cool.
  4. Heat a little oil in a small frying pan, add onion and red pepper and gently fry until golden, then set aside.
  5. Cut potatoes in half and scoop out the flesh into a mixing bowl.
  6. Place the potato skins back onto the baking tray and return to the oven for 15 minutes to crisp up.
  7. Add onion and red pepper to the mixing bowl with the potato flesh and mix together.
  8. Add a little salt and pepper to taste.
  9. Spoon the filling into the potato jackets and top with a little grated cheese.
  10. Bake the potatoes for a further 15-20 minutes, until the cheese is melted and golden.

  

For the Slaw

  1. Peel and either grate or finely chop carrot.
  2. Finely shred cabbage.
  3. Place carrot, cabbage, yellow pepper, crème fraîche and mustard in a bowl and mix together.
  4. Season to taste and place in the fridge until ready to serve.