Cheesy Tuna Sweet Potato Skins
I loved this recipe when it first came about. And to be honest, I haven’t made it again, but in entering it onto the site I am re-inspired!
The recipe appears in Nifty But Thrifty, that cute little family meals/snacks book that can help you save money whilst still feeding your hungry hoardes to their satisfaction!!
It is completely perfect for a mid week, after school/sports training/piano/dance/tutoring night family meal.
You can increase the yield of this recipe very easily by adding extra sweet potatoes and you could certainly go regular potatoes, or even pumpkin or eggplant instead. (You’re welcome!!) There is probably more filling than you will have potato skins, so oil a baking dish and cook it alongside the skins, it is so good.
We do love sweet potato anything around here, check these out:
Roasted Sweet Potato Salad with Prawns
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Need
- 2 sweet potatos, cut in half lengthways
- water for steaming
- 100 Grams cheddar cheese, cubed
- 50 Grams parmesan cheese
- 1 lemons zest, finely grated and 40g juice min
- Handful flat leaf parsley
- 1 red onion halved
- pink salt flakes and black pepper to taste BUY
- 1x 185 Gram tinned tuna in oil
- rocket leaves for garnish
- Extra Virgin Olive Oil (EVOO) as needed BUY
Do
- 1
Preheat oven to 200°C and line a baking tray with paper. Set aside.
- 2
Prepare sweet potatoes and wrap each half in aluminium foil. Place into Varoma dish and tray.
- 3
Set Varoma into position.
- 4
Fill Thermomix bowl to 500ml mark with water and bring to the boil 8 min/Varoma/speed 3.
- 5
Cook sweet potatoes 30-35 min/Varoma/speed 3 or until soft enough to pierce with a skewer easily.
- 6
Remove Varoma, cool sweet potatoes slightly by unwrapping and setting aside. Drain Thermomix bowl and dry.
- 7
Place cheeses and lemon zest into Thermomix bowl and mill 8 sec/speed 8. Remove from bowl and set aside.
- 8
Place parsley and onion into the Thermomix bowl and chop 5 sec/speed 6.
- 9
Scoop soft flesh from centre of each sweet potato and add to Thermomix bowl. Place the skins onto prepared baking tray, drizzle with EVOO and roast 15 minutes.
- 10
Add seasoning to Thermomix bowl and mix 8 sec/speed 8. Add half the milled cheese, tuna and lemon juice to Thermomix bowl and mix 3 sec/speed 4.
- 11
When sweet potato skins are done, fill each one with the mixture, top with the remaining cheese and return to the oven for 15 minutes until golden and fragrant.
- 12
Garnish with rocket leaves, a drizzle of EVOO and serve hot with a salad.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
