Baked Kumara with Chicken
Cherie Metcalfe
Golden kumara loaded with creamy, cheesy chicken and a hit of smoky-sweet Baple Macon. Soft on the inside, crispy on the outside, and finished with Smash Sesh for that extra punch. Easy, hearty, and seriously satisfying.
Ingredients
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3–4 large kumara
3 tbsp olive oil
3–4 tbsp Baple Macon
450g chicken tenderloins
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2 tbsp Baple Macon
½ cup cottage cheese
2 tbsp Smash Sesh
½ cup grated cheese
Directions
Rub the kumara all over with olive oil and Baple Macon until evenly coated. Air fry for 25–30 minutes, or until the skins are golden and the insides are soft (a fork should slide in easily).
While the kumara are cooking, season the chicken tenderloins with Baple Macon. Air fry at 180°C for 15–20 minutes, or until cooked through and golden. Once done, roughly chop into small pieces.
Slice a lengthwise opening across the top of each kumara and gently scoop out most of the flesh, leaving the skins intact. Set the skins aside and keep the scooped flesh.
In a large bowl, combine the chopped chicken, kumara flesh, cottage cheese, and Smash Sesh. Mix until well combined.
Spoon the mixture back into the kumara skins and top with grated cheese. Return to the air fryer for 5 minutes, or until the cheese is melted and golden.
Finish with an extra drizzle of Smash Sesh and a pinch of salt if needed.
