The Kumara take OVER!
It’s not only the potato that you can bake and stuff with skin on. The Golden Kumara is a delicious alternative to your common stuffed potato , when baked with the skin on the kumara turns into a heavenly soft center full of a natural sweetness.
I’ve served mine layered with sautéed red capsicum and a succulent browned beef mince coated in Egmont cheese, finished under the grill and drizzled with a garlic and rosemary balsamic reduction, fresh basil leaves. The sweet tangy flavours of the balsamic reduction pared alongside the rich beef and sweet kumara so together like potato and gravy, a match made in heaven.
All you have to do is pre-heat your oven to 180 degrees fan bake, wash kumara to remove unwanted soil and bake whole in a roasting dish for 1 hour until you can push a knife easily through the kumara. Make a cut along the to and pull apart slightly to make a cavity, fill with you desired topping , finish with cheese and grill for five minutes.
A tasty mid-week dinner
If you would like my recipe for; Golden baked Kumara stuffed and layered with sautéed red capsicum and a succulent browned beef mince coated in Egmont cheese, finished under the grill and drizzled with a garlic and rosemary balsamic reduction, fresh basil leaves.
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