OTK What's for Dinner? Twice baked feta potatoes with za'atar pesto | Ottolenghi Test Kitchen

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese provides a similar tangy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt maintains creaminess while lowering fat content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute with a neutral flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine is a budget-friendly alternative that still adds richness.

Preheat the oven to 220°C (428°F).

Wash and scrub the sweet and regular potatoes thoroughly.

Bake the potatoes in the oven until they are crispy and golden.

Let the potatoes cool slightly, then make a slit down the center of each potato, keeping the skin intact.

Scoop out the insides of the potatoes into a bowl.

Crumble feta cheese into the bowl with the potato insides.

Grate gruyere cheese into the bowl.

Chop spring onions and add them to the mixture.

Add chili flakes and dried oregano to the filling mixture.

Crush a couple of cloves of garlic and add them to the filling.

Add about a tablespoon of yogurt to the filling for creaminess.

Drizzle in about a tablespoon of olive oil.

Season the filling with salt and black pepper to taste.

Mix all the filling ingredients together until well combined.

Spoon the filling back into the potato skins, packing it in tightly.

Drizzle the tops of the stuffed potatoes with more olive oil.

Return the stuffed potatoes to the oven and bake for about 20 minutes until bubbly and brown.

Prepare the za'atar pesto by adding garlic, toasted pine nuts, za'atar, chopped coriander, and a pinch of salt into a food processor.

Add olive oil to the food processor and blend until smooth.

Segment a lemon and add the juice to the pesto, mixing well to combine.

Once the potatoes are done, remove them from the oven and serve topped with za'atar pesto.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens