sweet potato jackets with feta & rocket salad

My sweet potato jackets are basically my sweet potato wedges with feta turned into jacket potatoes - jazzed up a with crispy sea salted skin, rocket leaf salad &  either tabouleh or cous cous



For my sweet potato jackets to serve 4 people you will need

1 sweet potato per person
70g rocket leaf salad
200g feta cheese

To season
sea salt
cracked black pepper
olive oil
lemon juice

• Start by steaming or par boiling the potatoes till they are cooked through, but not over soft and mushy.
• Drain any excess water, pat the potatoes dry, brush each potato with olive oil and season with the sea salt and the cracked pepper - rubbing in the salt and pepper into the skin.
• Place the potatoes on a baking tray or dish, and bake at 220c (fan assisted) for 10-15 minutes or till the skins are crispy and golden.
• While the potatoes are baking, take the rocket leaf salad, sprinkle a little sea salt over the leaves and a little lemon juice. Mix together well and set aside. Break up the feta and place in a small bowl or plate.
• Once the potatoes are ready, cut each potato open, add in a little of the feta, then the rocket leaves and finish with a little more feta and serve. 

I often serve extra rocket salad and feta separately in a bowl as my kids absolutely love to much on it if it's on the table going spare, and i'll serve a little tabouleh or cous cous on the side to keep it light but filling at the same time

Stuffed sweet potato skins with feta & coriander

The recipe for this post is a combination of ingredients that you wouldn't think would go together, but they really do. It's a recipe I've tweaked from a Jamie Oliver recipe and it's even a favourite with my kids.

These stuffed skins are great as a starter or even as a main accompanied with a mixed leaf salad. If you're having them as a starter I'd suggest cutting the potatoes into quarters rather than halves for a main.


for 4 people you'll need half a sweet potato per person i.e. a whole potato per 2 people along with :

1 lemon
100-120g feta cheese
bunch of fresh chopped coriander
olive oil

• Start by pre heating your oven to 200c (180c fan assisted). Wash the sweet potatoes, and place them in a microwavable bowl, cut the lemon in half and add into the bowl. Cover the bowl with cling film, seal well and pierce a few holes for the steam to escape from.
• Steam in the microwave for 10-15 minutes, checking on them half way through. The potatoes should be cooked through and ready when you can pierce them with a fork easily. 
• Leave the potatoes to cool, and remove the lemon to a side - don't throw it away
• Once the potatoes have slightly cooled, cut them in half carefully and with a spoon remove the potato from the skins into a separate bowl
• Once all the potatoes have been removed from the skins, brush each of the skins with a little olive oil and place onto a baking tray
• Mash up the potatoes in the bowl, it doesnt have to be perfectly mashed, i quite like it roughly done. Crumble in the feta and stir through. Squeeze in juice from the lemon that was removed earlier 
• Spoon the mashed potato and feta mix evenly back into the potato skins and bake in the oven till the skins have crisped up and are golden brown
• Sprinkle over the chopped coriander and serve