"The humble sweet potato is always a winner in our house. Next time you feel like baked spuds, switch to sweet potato for a healthier alternative and crank it up a notch by sprinkling some Meredith Dairy Fresh Dill Chevre on there and topping with a dollop of Traditional Greek Yoghurt. Don't forget the other baked spud must haves: garlic butter, bacon, spring onion and lemon pepper." - Tim Bone
Serves 4 people
Ingredients
4 sweet potatoes
4 tbsp olive oil
125g unsalted butter, softened
1 large clove of garlic
¼ cup parsley, chopped
½ cup spring onions, sliced, green part only
12 rashers of streaky bacon
150 g Meredith Dairy Fresh Dill Chèvre
4 dollops of Meredith Dairy Traditional Greek Sheep Milk Yoghurt
salt and lemon pepper
Preparation
Step 1
Preheat oven to 200º C.
Step 2
Place each potato onto a lined sheet of aluminum foil. Drizzle each potato with 1 tbsp of olive oil and ½ a tsp of salt and lemon pepper. Wrap and place onto a baking tray. Depending on the size of your potatoes, bake in the oven for 1 - 1 ½ hours or until they are soft when you pierce them with a knife.
Step 3
To make the garlic butter, add butter, garlic, parsley, salt and lemon pepper to a bowl and mix with a fork until combined. Leave out on the bench.
Step 4
Chop the bacon and cook in a frying pan over medium heat until golden brown and crispy. Remove onto a paper towel lined plate.
Step 5
To build your potatoes, carefully unwrap the foil, place onto a serving plate, slice them in half and then in half again, being careful not to cut all the way through, to open out your potato.
Step 6
Top with butter, streaky bacon, Goats Cheese Dill Fresh Chevre, spring onion and a nice dollop of the Meredith Dairy Sheep Milk Yogurt. Finish with another sprinkle of the lemon pepper.
Fresh Goat Cheese 150g CHÈVRE |
Original & Fresh Dill
Natural Sheep Milk YOGHURT |
Traditional Greek
