Friday - - Recipe Cards -

Pre­heat the oven to 200°C. Place pota­toes on a bak­ing tray and driz­zle with oil. Sea­son and

bake for 45 min­utes or un­til ten­der. Set aside for 5 min­utes to cool slightly. In­crease oven tem­per­a­ture to 220°C. Cut off a piece from the pota­toes and scoop out the flesh, leav­ing a 1cm bor­der. Mash the flesh with a fork. Sea­son and add onions, chilli and half the Ched­dar. Spoon the fill­ing into the potato shells and sprin­kle with rest of the cheese. Re­turn pota­toes to bak­ing tray. Bake for 8-10 min­utes, un­til heated through. Driz­zle sour cream on top and gar­nish with pars­ley to serve. Prep time 20 mins Cook­ing time 55 mins Serves 4 4 small orange sweet pota­toes, 200g each 2 tbsp olive oil 2 green onions, thinly sliced 1 long green chilli, finely chopped ½ cup finely grated Ched­dar Sour cream, to serve Chopped pars­ley, to gar­nish

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