Chicken & Cottage Cheese Stuffed Sweet Potatoes

📝 Ingredients

• 2 sweet potatoes (about 300 g each)
• 300 g chicken breast (2 fillets of about 150 g each)
• 2 tsp olive oil (1 for the sweet potatoes, 1 for the chicken)
• 2 tsp sweet paprika
• ½ tsp garlic powder
• 200 g cottage cheese, 4 % fat
• 1 small tin sweetcorn (140 g drained)
• 2 spring onions
• Salt, black pepper

🍴 Utensils

• Baking tray
• Baking paper
• Small ovenproof dish
• Mixing bowl
• 2 forks
• Paring knife

📖 Steps

1. Preheat the oven to 200 °C. Scrub the sweet potatoes under running water, dry them and prick them 6 to 8 times with a fork so they don't burst. Rub them with 1 tsp olive oil and a pinch of salt, then place them on a baking tray lined with baking paper.
2. Bake for 45 to 55 min depending on their size. They're done when the tip of a knife slides right to the centre with no resistance and the skin starts to wrinkle.
3. Meanwhile, put the chicken fillets in a small ovenproof dish with 1 tsp oil, the paprika, garlic powder, salt and pepper, and rub to coat them well. Put them in the oven next to the sweet potatoes for the last 20 minutes of cooking.
4. Take the chicken and sweet potatoes out of the oven, then turn on the grill. Cut into the thickest fillet: the centre should be white, with no trace of pink. Leave the chicken to rest for 5 min, then shred it with two forks and mix it with the juices left in the dish so it stays moist.
5. Drain the sweetcorn and thinly slice the spring onions, keeping the white and green parts separate. In a large bowl, mix the shredded chicken, sweetcorn and the white parts of the onions, then adjust the seasoning.
6. Split each sweet potato lengthways without cutting through the bottom, push the flesh apart with a fork, mashing it lightly, then season the inside with salt and pepper. Watch out for the scalding steam that escapes as you open them.
7. Generously fill each potato with the chicken mixture, then spoon the cottage cheese over the top. Put back under the grill for 5 min, until the filling is piping hot and lightly golden at the edges.
8. Scatter over the green parts of the spring onions and serve straight away, piping hot, with a knife and fork: the roasted skin is edible too and adds some crunch.