Cheesey 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!!)
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- 2 sweet potatos, cut in half lengthways
- water for steaming
- 100 Grams cheddar cheese, cubed
- 50 Grams Parmesan cheese
- 1 Zest of Lemon, finely grated
- Handful Italian parsley
- 1 Red Onion, halved
- Salt and Pepper to taste
- 1x 185 Gram tinned tuna in oil
- min 40 Grams Juice of 1 Lemon
- Rocket leaves for garnish
- Extra Virgin Olive Oil (EVOO) EVOO as needed BUY
Preheat oven to 200°C and line a baking tray with paper. Set aside.
Prepare sweet potatoes and wrap each half in aluminium foil. Place into Varoma dish and tray.
Set Varoma into position.
Fill Thermomix bowl to 1L mark with water and bring to the boil 8 min/Varoma/speed 3.
Cook sweet potatoes 30-35 min/Varoma/speed 3 or until soft enough to pierce with a skewer easily.
Remove Varoma, cool sweet potatoes slightly by unwrapping and setting aside. Drain Thermomix bowl and dry
Place cheeses and lemon zest into Thermomix bowl and mill 8 sec/speed 8. Remove from bowl and set aside.
Scoop soft flesh from centre of each sweet potato and place into Thermomix bowl. Place the skins onto baking tray and roast 10 minutes.
Add parsley, red onion and 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.
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.
Garnish with rocket leaves, a drizzle of EVOO and serve hot with a salad.
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