Fetta Stuffed Potatoes

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Preheat the oven to 200°C (about 400°F).

Drizzle the potatoes with a splash of olive oil and a pinch of salt, rolling them around to coat.

Place the potatoes on a baking tray and bake for about 1 hour until they form a lovely crust.

While the potatoes are baking, prepare the salsa by finely chopping about 3/4 of the spring onions and adding them to a bowl.

Add lots of dill to the bowl with the spring onions.

Chop about a tablespoon of capers and add them to the salsa mixture.

Add a good pinch of salt, freshly cracked pepper, and a couple of tablespoons of extra virgin olive oil to the salsa and mix well.

Set the salsa aside.

Prepare the filling by finely chopping olives and adding lemon zest to a bowl.

Once the potatoes are done, allow them to cool slightly before handling.

Cut the potatoes in half carefully, keeping the skins intact to form a casing.

Using a dessert spoon, gently scoop out the potato flesh, leaving about a 1-2 cm border.

Add the scooped potato flesh to the bowl with olives and lemon zest.

Add a knob of butter, 1 egg, a good pinch of oregano, and 3/4 of the feta cheese to the potato mixture.

Mash everything together with a fork until well combined.

Fill the potato skins with the filling, pressing it in firmly.

Crumble the remaining feta on top of the filled potatoes.

Return the stuffed potatoes to the oven for about 20 minutes to warm through.

Prepare a simple tomato salad by cutting tomatoes into rough chunks and seasoning them with salt and a drizzle of olive oil.

Serve the stuffed potatoes with the tomato salad and drizzle the dill salsa over both.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens