Updated: Nov 4, 2019
These super-quick, easy, nutritious, different stuffed kumara are the perfect lunch dish or dinner served with a large green salad. Serve with a dollop of sour cream and avocado/ tomato salsa on the side.
Ingredients (serves 4)
4 large Kumara
125g shortcut bacon, diced
1 capsicum, diced
1 courgette, sliced finely
1 onion, diced
1 leek, chopped finely
1 head broccoli, chopped finely
2 cups spinach
1 cup grated Edam cheese
Preheat oven to 220°C. Line an oven tray with baking paper.
Bring a small pot of salted water to the boil. Bring a medium pot of salted water to the boil.
Slice kumara in half lengthways and place, cut-side-down, on prepared tray. Prick each one with a fork, drizzle with a little oil and season with salt. Cook for about 15 minutes then pierce with a sharp knife to check if flesh is tender.
While kumara cooks, heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook bacon for 3–4 minutes, until crispy and add all other vegetables. Set Aside.
When flesh is tender, remove kumara from oven and turn oven to high grill. Turn kumara over and allow to cool for a few minutes. Using a teaspoon, carefully scoop out kumara flesh, place into a medium bowl then mash. Stir in vegetables and bacon.Using a spoon, refill kumara skins with filling, pressing down gently to allow for more filling. Sprinkle over remaining cheese.
To serve, Divide bacon stuffed kumara between plates, serve with a dollop of sour cream.