These stuffed potatoes make a great entree or side dish. Sweet potatoes are cooked to the perfect texture and removed from their skin. The skins are later stuffed with a potato, cod, and kale mixture, topped with mozzarella, and baked to perfection.
7 sweet potatoes (medium, cut in half)
1 onions (small)
4 garlic cloves
5 coriander (sprigs)
500 grams cod (desalted, skinned, deboned, and defrosted)
4 cabbage leaves (large Savoy, cut in thin strips)
20 pitted black olives (cut in 4 pieces each)
200 milliliters cream (herbal cooking, Parmalat)
100 grams mozzarella cheese
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1Cook sweet potatoes and eggs in a saucepan with salted water.
2Once the potatoes are cooked, remove from heat, and drain. Cool.
3Peel the eggs, chop, and set aside.
4Use sharp knife to cut potato out of skin. Place the skins in an ovenproof container, and set aside. Cut the potato in small pieces, and set aside as well.
5Heat a large skillet with a little bit of olive oil over medium heat. Add onion, garlic cloves, and coriander. When onion begins to brown, add the shredded cod and the kale. Cook for about 5 minutes. Adjust the seasoning, add the olives and potatoes, and mix.
6Add the cream, and mix everything well. Cook for 1 to 2 minutes, and remove from heat.
7Spoon mixture into potato skins. Sprinkle each one with chopped egg and a little mozzarella cheese.
8Bake to gratin.