Baked kumara with Gluten free Weet-Bix™ and cottage cheese filling

Original Gluten Free Weet-Bix™ adds a great texture to this kumara potato dish.

  • Skill Easy
  • Prep time 15 mins mins
  • Cook time 45 mins mins
  • Servings 4
Rating

Ingredients:

  • 4 medium purple or orange kumara
  • 2 spring onions, finely sliced
  • 4 Gluten Free Weet-Bix™ wheat biscuits, crumbled
  • 3/4 cup (170g) low-fat cottage cheese
  • 2 tbs finely chopped parsley, mint, chives or basil
  • 2 tsp curry powder
  • 1/2 lemon, juice of
  • 1/2 cup low-fat cheese, like Edam or Colby
  • To serve, snipped chives or parsley, lemon wedges

Method:

  1. Preheat oven to 180°C. Place the kumara on a lined baking tray. Use a skewer or fork to pierce holes in the skin. Bake in the oven for 45 minutes. Rest the cooked kumara until cool enough to handle.
  2. Cut off the tops of each one, scoop out the flesh and place this flesh in a large bowl. Set aside the skins.
  3. Mash the flesh with a fork and stir in the spring onions, Gluten Free Weet-Bix™ wheat biscuits, cottage cheese, parsley, curry powder and season to taste with salt, freshly ground black pepper and lemon juice. Still well to combine.
  4. Spoon the mashed mix back into each of the kumara. Place on a baking tray and sprinkle over a little grated cheese. Turn the oven grill to high and grill the kumara until the cheese has melted.
  5. Serve baked kumara while hot or cold sprinkled with snipped chives or parsley and with a salad or fresh steamed vegetables.

Nutritional information:

  • Per Serve
  • Energy (kJ)
    1270
  • (Cal)
    302
  • Protein (g)
    17
  • Fat (g)
    12
  • Saturated Fat (g)
    7
  • Carbohydrate (g)
    32
  • Sugars (g)
    9
  • Dietary Fibre (g)
    4.6
  • Sodium (mg)
    465
  • Potassium (mg)
    721
  • Calcium (mg)
    355
  • Iron (mg)
    1.7