Ingredients
- 6 sweet potatoes
- 2 tsp vegetable oil
- 6 tsp smoked paprika
- 1 pack of gourmet tomatoes, diced
- 180g mature cheddar, grated
- 12 tbsp yogurt
- ½ 325g tin Grower’s Harvest sweetcorn, drained
- 5g coriander, finely chopped
Cooking time: 1 hour
Prep time: 10 minutes
Serves 6
Method
- Preheat oven to 205° C. Lightly spray a baking sheet with cooking spray.
- In a bowl toss potatoes with oil, salt, and pepper until completely coated. Place on prepared baking sheet and bake until fork tender, about 60 minutes.
- Make a small slit lengthwise, about 1-inch deep in each potato, being careful not to cut all the way through. Pinch and press the sides to open the potatoes in the centre. Top with the tomatoes and cheese. Return to the oven for 2-3 mins until the cheese has melted, then top with the yogurt, salsa, sweetcorn and coriander. Serve sharing style.
