Bacon Stuffed Kumara with Broccoli

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Bring a medium pot of salted water to the boil.
2. Slice kumara in half lengthways and place, cut-side-down, on prepared tray. Prick each one with a fork, drizzle with a little oil and season with salt. Cook for about 15 minutes then pierce with a sharp knife to check if flesh is tender.
3. While kumara cooks, heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook bacon for 3–4 minutes, until crispy. Set aside. Cook corn in small pot of boiling water for 1 minute, then drain.
4. When flesh is tender, remove kumara from oven and turn oven to high grill. Turn kumara over and allow to cool for a few minutes. Using a teaspoon, carefully scoop out kumara flesh, place into a medium bowl then mash. Stir in corn, spinach and 1 cup of grated cheese.
5. Cut broccoli into small florets and cook in pot of boiling for 2–3 minutes, until bright green and tender. Drain and cover to keep warm.
6. Using a spoon, refill kumara skins with filling, pressing down gently to allow for more filling. Sprinkle over remaining cheese and crispy bacon and place on top rack of oven to grill for 2 minutes, until cheese is melted.
7. Divide bacon stuffed kumara between plates, serve with a dollop of sour cream. Serve broccoli on the side.