Orange, bacon and cheese stuffed kumara
Serve on its own for a light lunch or serve as a side with your favourite meat or fish main. The natural sweetness of kumara is scented with fresh orange to give it a lighter feel. Kumara tastes best when cooked whole in its skin. Choose medium sized and a nice boat shaped kumara to make this dish.
Ingredients
- 2 Kumara medium sized, about 300g each
- 100 g smoked streaky bacon chopped
- ½ orange
- 100 g Cheddar cheese grated
- 2 tbsp porridge oats
- Superb Herb Parsley chopped
- Oil for drizzling
Instructions
- Wash kumara well. Be careful not to break the skin.
- Put kumara on a microwave proof plate and cook high for 5 minutes. Insert a skewer in the thickest part to test if they are cooked. If the skewer goes in easily, it is cooked. If not cook for another 1 minute.
- Cut in half lengthways and scoop the flesh into a bowl, retaining the skins. Mash the flesh until smooth.
- Fry bacon in a small nonstick frying pan slowly until crisp. Mix the bacon, grated rind of ½ orange and juice of ½ orange and cheese with mashed kumara. Season with salt & pepper.
- Stuff ¼ of the filling into the skins and sprinkle with oats. Drizzle some oil and top with parsley.
- Grill under a medium heat for 5-10 minutes until golden.
Notes
Tip: If you don't want to use the Microwave - you need to bake the kumura in a 200°C oven for 45 minutes - 1 hour.
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