Stuffed sweet potatoes

12 Sept 2015

Well I thought Autumn had arrived but now I'm not so sure. Perhaps I was a bit too eager digging out my autumn clothes already; it's still been pretty hot the past few days! Whilst I'm struggling to find the perfect clothes combination to deal with the summer/autumn over lap, this recipe is perfect for this time of year. A cosy-perfect-for-Autumn baked potato filled with the taste of the summer Mediterranean.

Sometimes a household needs fresh food ideas. My Mum has made great baked potatoes my whole life. She smothers them in oil and salt, scoops out the potato, mixes it with cheese and red onion and squashes it all back into the potato skin. NOM. (You can have that for free). Whilst old favourites never actually get old, sometimes everyone needs a new variation. Enter moi and my current cooking adventure.

For stuffed sweet potatoes, you will need (serves 4): 

4 sweet potatoes
200g feta cheese
1 small jar of black olives
250g semi-dried tomatoes
Handful of fresh parsley
1 teaspoon dried oregano
Olive oil
Salt and pepper

Evenly rub olive oil, salt and pepper onto each potato. Bake for 45 mins-1 hour at 180c, depending on your oven.

Whilst these are baking, prepare your filling. Chop up your feta into cubes and olives in half. Finely chop your parsley and your tomatoes into whatever size you want!

Put all your ingredients into a bowl and add a tablespoon of olive oil.


When your potatoes are done, slice them open.

Fill with as much as your filling as possible!

Tuck in!