Sweet Potatoes Stuffed with Feta, Sundried Tomatoes and Olives
Thursday, 7 August 2014
I'm not even sure if I should be posting this as a recipe.
There is literally no effort involved. It's one of the easiest things to make. It's not even cooking, really. Just chucking some ingredients together in a bowl, baking a couple of spuds and shoving it all together. So I feel a bit ridiculous telling you how to bake a potato, but this is what I'm loving at the moment so it's managed to meander its way onto the blog.
It is the perfect quick recipe for the late summer months. I always have feta, olives and sundried tomatoes kicking about over summer (hello impromptu mezze board!) and their combined flavours are practically a match made in Mediterranean heaven. Also as this meal needs so little prep you can get on with your summery adventures elsewhere, rather than slaving away in the kitchen. At the moment in the UK, it's far too hot for that anyway.
ALSO - how wonderful are baked sweet potatoes? I'm loving them at the moment. Not only do they taste deeeeelicious, but they are packed with healthy goodness that will make your body happy, including vitamin C, vitamin D and iron. Way better for your than a regular potato, sweet potatoes are perfect for your happy and healthy summer body. I'm firmly on the sweet potato bandwagon and not planning on hopping off anytime soon.
For Sweet Potatoes Stuffed with Feta, Sundried Tomatoes and Olives (serves 2) you will need:
2 large sweet potatoes
100g feta cheese
20 black olives
5-6 sundried tomatoes
Handful of chopped parsley
1 tsp dried oregano
3 tbsp olive oil
Salt and pepper
Begin by preheating your oven to 180c. Then rub 1tbsp of the olive oil over the potatoes. Then rub both in salt and pepper. Once the oven is hot enough, pop them in for 45 minutes - 1 hour, until they are cooked through and soft.
Whilst your potatoes are baking, prepare the filling. chop up the olives, parsley and feta and slice the sundried tomatoes into strips.
Combine them all in a bowl along with the oregano and remaining olive oil.
Mix it up!
Set aside until your potatoes are done.
Once baked, slice those bad boys open.
Stuff them both with your feta filling, grab a fork and tuck in!
How simple was that?! These stuffed potatoes are brilliant hot or cold, so make the perfect packed lunch for all you busy little bees out there on the go.