Jacket Sweet Potatoes

Ingredients for  2  Servings

• 2

  Sweet potatoes, washed and dried
• For the smoked mackerel filling

• 75g

  Smoked mackerel, skinned and roughly mashed with a fork
• 3 tbsp

  Half-fat crème fraîche or soured cream
• 2

  Spring onions, trimmed and thinly sliced
• ½

  Unwaxed lemon, finely grated zest only
• -

  Salt and freshly ground black pepper
• For the pea and feta filling

• 100g

  Frozen peas
• 100g

  Feta
• 2 tbsp

  Plain yoghurt
• 1 tbsp

  Finely chopped fresh mint
• -

  Salt and freshly ground black pepper
• For the veggie chilli filling (serves 4)

• ½

  Red pepper, deseeded and diced
• 400g

  Tin kidney beans in chilli sauce
• 198g

  Tin sweetcorn in water
• 1 tbsp

  Fresh lime juice
• 50g

  Mature Cheddar, coarsely grated
• 4 tbsp

  Soured cream
• -

  Fresh coriander, to garnish
• 1

  Lime, cut into wedges, to serve

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  Less than 10 minutes

Method

1. Prick the sweet potatoes two or three times with a fork and put on a microwaveable plate. Microwave on high for 5–6 minutes for one potato or 7–8 minutes for two. Test the potatoes are soft by inserting a skewer through the middle, it should slide in easily. If the potatoes remain a little hard, cook for longer, testing again every 30 seconds. Divide the potatoes between plates, make a cross in the centre and open to fill.
2. To make the smoked mackerel filling, mix all the ingredients together and season with lots of black pepper.
3. To make the pea and feta filling, microwave the peas on high for 2–3 minutes, until thawed and just warm. Mash them with a fork, until well broken up, then mix in the feta, yoghurt and mint. Season with lots of black pepper.
4. To make the veggie chilli filling, put the red pepper in a large microwavable bowl and cook on high for 1½–2 minutes, until soft. Add the beans and sweetcorn in its water, stir well and microwave on high for 4–5 minutes, until hot. Stir in the lime juice and mix well. Spoon into the cooked sweet potatoes and top with the cheese. Microwave for 1–2 minutes, until the cheese melts. Top with the soured cream, coriander and lime wedges.