Last Wednesday my kids fancied jacket potatoes – they wanted the ones I do with parmesan and butter. But I had other ideas…..and I had a block of feta! So once the jacket spuds were cooked- olive oil rubbed and salted, I let them cool and split them. Then into a bowl I added the feta, cubed small ( do not forget to rinse your feta first to desalt it ) , 5 spring onions chopped, a red chilli deseeded and chopped, a generous knob of butter and a little pepper and a grind – only a grind mind – of rock salt.
Then once the potato flesh had cooled, I scooped it out and added it to the bowl, taking care not to split the silken crispen skins.
Then after a hearty mix to melt the butter and break down the feta, I restuffed the skins – this amount was more than enough for 8 halves. Then pop them back into the oven at 160c for 10 minutes.
I served these tuberous gems with rocket salad and bresaola.
A simple yet phenomenally taste bud tingling supper – perfect for warming one up in sub zero temperatures. Or simply dispelling the damp January blues that pervade my corner of Hampshire at present.