Mexican Turkey-Stuffed Kumara with Broccoli

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
2. Prick each kumara a few times with a fork and place on prepared tray with a drizzle of oil. Season with salt and bake for 25–30 minutes, or until the skin is crispy and the flesh is soft enough to pierce with a sharp knife. Turn once during cooking.
3. While kumara cooks, prepare veggies. Cut broccoli into small florets; thinly slice spring onion (if using); finely dice onion. Set all aside. When kumara has about 15 minutes cook time remaining, heat oil in a large frypan on medium-high heat.
4. Add onion and turkey mince to pan and cook for 4-5 minutes, breaking up mince with a wooden spoon as it cooks, until onions are soft. Reduce heat to medium and add all remaining stuffed kumara ingredients (except kumara and cheese), stir to combine and cook for 4 minutes, breaking up tomatoes with a wooden spoon.
5. When kumara is cooked, remove from oven and turn oven to high grill. Cut kumara in half lengthways, but not all the way through. Use a spoon to open up all the kumara and fill each one with some of the turkey filling. Sprinkle a little cheese on top of each kumara.
6. Grill kumara (on middle rack of the oven) for 2-3 minutes, until cheese has melted. Cook broccoli in pot of boiling water for 2-3 minutes, until tender. Drain and season with salt and pepper.
7. divide Mexican turkey-stuffed kumara and broccoli between plates. Top with sour cream and spring onions (if using). Serve any leftover Mexican turkey mince on the side.