BLOG: Holiday cooking

Baked kumara

The school holidays are here and what better time to teach your children some easy recipes using fresh New Zealand vegetables. Stuffed baked kumara are delicious and make a great lunch.

Baked kumara

You will need for each person:
1 medium rugby ball shaped kumara
1 Tbsp lite sour cream
1 mint sprig

Preheat the oven to 180°C.
Wash and prick the kumara with a fork.
Place the kumara on a baking tray and place in the preheated oven. Bake until soft (test with a skewer). The time will depend on the size of the kumara; allow about 30-50 minutes.
Remove from the oven and cool for 5-10 minutes.
Cut a cross in the top of the kumara and squeeze firmly to open it up.
Serve with the lite sour cream and mint on top.

Stuffed baked kumara for older children to make

You will need for each person:

1 medium rugby ball shaped kumara
¼ red capsicum, finely chopped
½ spring onion, finely chopped
2 tsp butter or 1-2 Tbsp lite cream cheese
1-2 Tbsp grated cheese

Preheat the oven to 180°C.
Wash and prick the kumara with a fork.
Place the kumara on a baking tray and place in the preheated oven. Bake until soft (test with a skewer). The time will depend on the size of the kumara; allow about 30-50 minutes.
Remove from the oven. Cool the kumara completely.
Cut in half. Carefully scoop out the flesh from the kumara skin and place into a bowl. Keep the kumara skin case.
Mash the kumara flesh with a fork. Mix in a little butter or lite cream cheese, the capsicum and spring onions.
Place the mash back inside the kumara skin cases, sprinkle the cheese on top and place on a baking tray.
Return to the oven and bake until the tops are golden. Remove from the oven and serve.
These can be made during the day, refrigerated and reheated for dinner.

Note: Potatoes can be baked and filled in the same way.