Delectable Twice Baked Sweet Potato with Bacon & Cream Cheese accompanied by Sweet Pepper & Rocket Side Salad with Tangy Orange & Mustard Dressing

  

A light tea tonight! Delectable Twice Baked Sweet Potato with Bacon & Cream Cheese accompanied by Sweet Pepper & Rocket Side Salad with Tangy Orange & Mustard Dressing. If you’re a fan of Sweet Potatoes you will love this! You can of course substitute ordinary potato either it will work just as well. I love twice baked potatoes & have featured them several times on the blog. They are just so moreish! 8 propoints or 1pp on F&H I made this for myself so it serves 1 but you can easily multiply the recipe if serving more than 1 person. I Hope your Monday evening is great.   
For the Twice Baked Sweet Potato with Bacon & Cheese:

225g Sweet Potato (you can have a slightly larger normal potato if using for the same points 300g)

2 Bacon Medallions Diced Finely

2 Spring Onions Sliced Finely

20g Philadelphia Lightest Cream Cheese

18g Reduced Fat Grated Cheddar

Salt & Black Pepper

Fresh Chives to Garnish

  For the Side Salad:

A Mixture of Rocket Leaves & any other Salad Leaves you want

A Small amount Red Pepper Finely Diced

A Small amount Yellow Pepper Finely Diced

A Small amount Red Onion Finely Diced
For the Orange & Mustard Dressing:

Approximately 1 Tsp Rice Wine Vinegar

½ a small Orange (such as a Clementine)

A Tiny Tip of a Tsp of Dijon Mustard

Black Pepper  Preheat your oven to 200c and wash the sweet potato well. Place in the hot oven for an hour until soft. Set aside for about 10 minutes to cool while you prepare the filling. Fry the bacon pieces in a medium hot pan sprayed with oil for 3 to 5 minutes until fully cooked through & browning. Add the sliced spring onions to the pan stirring for about 30 seconds to a minute until just starting to soften. Carefully slice the sweet potato lengthwise in half with a sharp knife. Carefully scoop out the flesh from the sweet potato into a bowl leaving a small edge of sweet potato in the skin if possible to make it sturdier (don’t worry if it all comes away it will just be a bit extra delicate when lifting. Place the cream cheese into the bowl with the sweet potato & season with salt & black pepper. Mash well with a fork making sure the cream cheese is well combined with the sweet potato flesh. Add the bacon & spring onion mix (I like to reserve a few pieces for the tops of the finished potatoes to garnish) Mix this through gently with a spoon. Place the empty potato shells in an ovenproof dish or on a baking tray that you have sprayed with oil & spoon the sweet potato mix evenly & lightly back into each potato skin. Top with half the grated cheese per potato (add the reserved bacon & spring onion topping at this stage if you are following that step). Return the potatoes to the oven for about another 20 minutes until the cheddar has melted & is bubbling. Meanwhile prepare the dressing for the salad by mixing all the ingredients together very well in a small bowl or glass. Prepare the salad ingredients & lightly drizzle with the dressing. Very carefully lift the potatoes onto your plate with a spatula, top with chopped chives & enjoy!

  

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Delectable Silky Salmon with a Wholegrain & Dijon Mustard Crust accompanied by Beautiful Hasselback Roasted Thyme Potato & Fresh Beetroot Yogurt Side Salad with Peppery Rocket Leaves.

 

  

Salmon Marinade: 1 heaped tsp Honey (from treats on simple start), 2 tsp Wholegrain Mustard, 1 tsp Dijon Mustard, 2 tsp Rice Wine Vinegar, Dash Soy Sauce, Pinch of Red Chilli Flakes. Mix well & marinade Salmon Fillets for as long as you can 20mins at least. Meanwhile prepare your Potato, Cut slices down the Potato taking care not to cut the whole way down, stop just short of the end (I put a wooden spoon down alongside with the handle beside the potato so when the knife hits the spoon handle it stops there & doesn’t cut through) Gently lightly fan out Potato Slices (they will fan out more in the oven) Spray well with oil, season with Salt & Pepper & place some thyme between some slices (this helps to fan it out too) Roast on a baking tray covered with foil & sprayed for approx 45mins to an hour at 200c until brown & cooked through. Beetroot: Peel & Chop a fresh Beetroot (wear gloves it stains!) and place in the oven in an ovenproof dish for 1hr or until cooked through, allow to cool for 5mins & dice finely. Mix it with a few tbsps natural low fat yogurt, a good squeeze lemon juice, a sprinke of ground cumin & salt & pepper. Place the Salmon in an ovenproof dish & spread the remaining mustard marinade over the top, bake in the oven for the last 18mins of the cooking time. Serve with Rocket Leaves & Enjoy! Free on Simple Start, 1pp on F&H & approx 10pps if pointing (depending on weight of potato & salmon)