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.
Your potatoes look and sound great…I like the idea of feta and a little chili added to twice baked potatoes. They sound like a perfect accompaniment to your meal.
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Thanks, Karen! They proved very popular with my two teenagers – and of course it is great to experiment with other combos next time!
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YUM!!!
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I saw this post yesterday… And now, my potatoes are in the oven. I’m curious how they will taste!
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Hey, Marjolein, now I am nervous! I hope they turned out fine and you enjoyed the as much as we did!!
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Oh yes, they did. They were amazing. I dedicated a blogpost to them (in Dutch). I also added zuchini and paprika, finely chopped. It was really, really nice! Thank you for the inspiration!
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Phew! I am so pleased1 Love your additions. Thank you so much!
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