Best Feta Potatoes With Chive Sweet Peppers Recipes

5-INGREDIENT TWICE-BAKED SWEET POTATOES WITH FETA

5-Ingredient Twice-Baked Sweet Potatoes with Feta image

Behold a new flavor bomb that can be ready in 30 minutes. I love this dish as an entree, where you may want to stir in extra cheese for added protein, or as a side to roasted chicken. It also works as appetizer, especially if you use small sweet potatoes for a cute presentation.

Provided by Michelle Dudash

Categories main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 5

Ingredients

2 medium orange-fleshed sweet potatoes (about 8 ounces each)
2 scallions, white parts finely chopped, green parts thinly sliced
2 teaspoons virgin coconut oil
1/4 teaspoon smoked paprika, plus more for garnish
2 tablespoons crumbled feta cheese or blue cheese

Steps:

Preheat the oven or toaster oven to 375 degrees F. Line a small sheet pan with parchment paper or foil and set aside.
Poke the sweet potatoes all over with a fork. Microwave the sweet potatoes until they feel soft when gently squeezed, 5 to 6 minutes. Allow to cool slightly. Cut in half lengthwise, creating oblong shapes. Select the nicest two halves for using as the base. Scoop them with a teaspoon, leaving a 1/4-inch border and placing the pulp in a mixing bowl. Place the bases on the lined sheet pan. Scoop out the other two halves completely and add the pulp to the mixing bowl, discarding the skins. Add the white scallions, coconut oil, paprika, 1/8 teaspoon salt and some freshly ground black pepper. Mash with a fork until smooth. Using a teaspoon, fill the two bases with the mashed sweet potatoes. Smooth with the back of the spoon. Sprinkle with feta and bake until the cheese begins to brown, about 17 minutes.
Sprinkle with the green scallions and additional smoked paprika.

Nutrition Facts : Calories 249 calorie, Fat 7 grams, SaturatedFat 6 grams, Cholesterol 8 milligrams, Sodium 325 milligrams, Carbohydrate 43 grams, Fiber 7 grams, Protein 6 grams

BAKED SWEET POTATO WITH OLIVES, FETA, AND CHILE

Baked Sweet Potato with Olives, Feta, and Chile image

Baking intensifies the sweetness of sweet potatoes and gives the bright orange flesh a kind of fluffiness-light and soft at the same time. Sweet potato is terrific combined with salty olives, creamy feta, and hot Chile pepper. Once they're baked, you can easily keep them in the fridge for days, or you can use them to make a quick, flavorful soup.

Provided by Janneke Vreugdenhil

Categories HarperCollins Fall Sweet Potato/Yam Bake Dinner Vegetarian Wheat/Gluten-Free Soy Free Tree Nut Free Peanut Free Chile Pepper Olive Feta

Yield 1 serving, with leftovers

Number Of Ingredients 7

Ingredients

2 very large or 4-5 small sweet potatoes
Olive oil, for greasing and drizzling
Coarse sea salt
50 g creamy feta (about 1/3 cup crumbles)
A small handful of salty black olives, pitted and coarsely chopped
1 red chile pepper (with or without seeds), sliced into rings
A small handful of fresh cilantro leaves, coarsely chopped

Steps:

Preheat the oven to 400°F. Scrub, rinse and dry the sweet potatoes. Pour a little olive oil on to your palms and rub this over the unpeeled sweet potatoes.
Next, rub in some coarse salt. Pierce the sweet potatoes a few times on all sides using a small sharp knife, then wrap them in tin foil and bake for an hour (or a little longer, if necessary) until done. Use half of them immediately and leave the rest to cool.
Place the sweet potato(es) on a plate and open the foil. Cut in half lengthways, then press on the outside of the halves so that the fluffy flesh bulges out slightly. Crumble the feta over the sweet potato(es), top with the olives, chile pepper and cilantro, and drizzle generously with olive oil.

FETA POTATOES WITH CHIVE & SWEET PEPPERS

FETA POTATOES WITH CHIVE & SWEET PEPPERS image

We love Potatoes in our house and we also love FETA CHEESE, so I thought what better way to create a fantastic recipe than to combine the two ingredients together. I had never done that before. This recipe is the results of my combined ingredients, a slight twist to a regular potato dish. The uniqueness of the flavor of the...

Provided by Rose Mary Mogan

Categories Vegetables

Time 40m

Number Of Ingredients 14

Ingredients

3 lb russet potatoes, peeled,cubed & washed
1 medium red onion, chopped
1 large white or spanish onion chopped
1 large red bell pepper, cut into medium chunks
1 medium green pepper, cut into medium chunks
6 clove garlic chopped
1 tsp coarse black pepper
1 Tbsp dried chopped chive, (can use fresh if available)
1 tsp kosher salt
1/4 c butter
2 Tbsp olive or canola oil
1 c feta cheese crumbles or more if desired
1/3 c shredded mozzarella cheese
chopped green onion tops as garnish if desired

Steps:

1. Start with a large non stick skillet, I used a 16 inch size.
2. Add 1/4 cup of butter plus 2 tablespoons of olive or canola oil. Turn fire to medium high heat.
3. Peel wash & cube potatoes.
4. Chop onions and add potatoes, chive & onions to skillet. If using fresh chive do use more than a tablespoon full.
5. Season Potatoes with spices, more if you prefer, I tend to use less salt because the feta tend to be a bit salty, but use your own judgement.
6. Add both chopped peppers and garlic to skillet. May need to add a small amount of water to prevent potatoes from sticking.
7. Stir potato mixture to blend together. Continue to cook over medium high heat, till potatoes and peppers are tender about 15 to 18 minutes or so.
8. Add the crumbled Feta and shredded mozzarella if using and stir to blend with the potatoes. Cover with lid and allow cheeses to melt slightly. Add your favorite Entree.
9. Add your favorite Entree.
10. Serve and enjoy your dinner.