Ingredients:
800gm medium sized Kumara, scrubbed
Olive oil, for cooking
1 Tsp Smoked Paprika
1 Tsp Dried Mixed Herbs
½ Tsp Ground Cumin
½ tsp Ground Coriander
2 Onions, diced
2 Cloves Garlic, finely chopped
¼ cup Parsley, finely chopped
1 ½ cups Tasty Cheese, finely grated
Chopped chives, coriander, parsley or basil, to garnish
2 tbsp Sour Cream
Method:
- Preheat oven to 220º Halve kumara lengthwise and score the flesh in a crisscross pattern. Place on a baking tray cut-side up, drizzle with olive oil and season with salt and pepper. Bake for 15mins or until flesh is tender (test with a knife tip)
- Mix paprika, dried herbs and other spices together. Heat a good drizzle of oil in a large frying pan on medium heat. Cook onion with a good pinch of salt until soft. Add garlic, spice mixture and another drizzle of oil and continue cooking for about 2 more minutes.
- When kumara is ready, remove from oven and switch to grill. Using a teaspoon, carefully scoop out most of the kumara flesh (being careful not to tear the skin) and place in a bowl.
- Add the cooked onion mixture, parsley and 1 cup of cheese to kumara flesh. Gently toss to combine. Season to taste with salt and pepper.
- Loosely fill kumara skins with the mixture. Sprinkle over remaining cheese and grill for 2-3 minutes until cheese is golden and bubbling
- Serve scattered with chopped chives or other herbs. If you like you could also serve with a salsa, guacamole and sour cream.