Updated: Jun 30, 2020
Made in under 10 minutes...
250-300g sweet potato (if you only have large ones, cut a suitable chunk)
1/3 cup shredded chicken (or tuna can)
1/3 cup grated carrot
1/4 cup grated cucumber
1/4 cup of grated cheese
Handful of rocket
4 cherry tomatoes, chopped
Salt and pepper
Option if you have spare (not essential)
Tablespoon of red onion
1/4 red capsicum
Sauce can also be added into recipe our sour cream to top it off!
Slice of a small amount of each potato end (2cm each side). Using a fork, carefully poke holes all around the sweet potato. As the potato is still raw, be cautious to hold careful and not stab your hand!
Place on a small plate and place in microwave for 3 minutes.
During this wait, turn on top grill of oven and prep any salad ingredients.
With tongs, careful turn potato over and microwave again for 3 minutes.
Slice down the middle lengthways to open up potato for filling.
By this stage potato should be easy to slice open. If this is difficult, microwave for a further minutes.
If plate used in microwave is oven proof use same plate, if not place into oven proof dish.
Add chicken and cheese.
Option here to add any of your favourite sauce if you prefer.
Place in oven and monitor closely. Cheese should brown quickly (approximately 5 minutes).
Remove once cheese is brown.
Place into a fresh bowl, season and dress with salad.