TWICE BAKED SWEET POTATOES WITH SAUSAGES & BEANS
My mother used to cook us twice-baked jackets as kids. It turns a simple baked potato into a full main course. Pretty much anything goes. I sometimes microwave the potatoes for
4-5 minutes to start them cooking, cutting down the time spent in the oven to roughly half of what it is otherwise.
SERVES 4
PREPARATION TIME 15 minutes COOKING TIME 1 hour
4 large sweet potatoes (600g in total)
4 low-fat chicken sausages (25g-30g each), cut into small pieces
2 onions, finely chopped
2 garlic cloves, crushed
400g can kidney beans, drained well and rinsed freshly ground black pepper
50g very finely grated parmesan (optional)
Preheat the oven to 220C/ 200C fan/gas 7. Wash the sweet potatoes well and place in the oven. Cook for 1 hour or until soft with crispy skins.
Meanwhile, heat a nonstick sauté pan over a low heat. Add the sausages, onions and garlic then cook for 4-5 minutes to soften. Add the beans and warm through, then transfer to a bowl.
Remove the potatoes from the oven and halve lengthways, then spoon out the hot potato flesh and reserve. You want to keep the skins intact, so leave a good 5mm or so of flesh on the skin.
Place the potato flesh in the bowl with the sausage, onion and beans then mix well and add a little pepper. Spoon the mixture back into the shells, piling nice and high, then evenly sprinkle over the cheese, if using. Pop under a grill or in a hot oven to brown slightly for 5-6 minutes then serve.
HHHHENERGY 358kcals PROTEIN 13g FAT SATURATED FAT 4.4g CARBOHYDRATE 53g
TOTAL SUGARS 14g SALT 0.8g SODIUM 325mg FIBRE 13g