Fetta Stuffed Potatoes

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Serves 4 · Ready in 120 min

Crispy on the outside and soft in the middle, these Fetta Stuffed Potatoes are packed with creamy, salty goodness in every bite. Fluffy baked potatoes are filled with rich fetta and delicious savoury flavours, then baked until golden and irresistible.

Recipe

Serves 4 · Total 120m

Ingredients

• 4 large potatoes
• 10g butter
• 200g fetta
• 8 kalamata olive, deseeded and chopped
• 4 spring onions, chopped (optional)
• Pinch oregano
• Zest 1 lemon
• 1 egg
• Salt and pepper
• 2 ripe tomatoes, cut into wedges to serve

Dill Salsa

• ½ bunch dill, chopped plus extra sprigs to garnish
• 2 spring onions, chopped
• 1 tbsp capers
• 1 tsp white wine vinegar
• 2 tbsp extra virgin olive oil

Method

1. Preheat the oven to 200°C. Arrange potatoes in a baking dish. Oil and season with salt and bake for 1-1.5 hours or until tender when pierced through the centre with a skewer.
2. To make the dill salsa, combine all the ingredients. Season to taste.
3. Cool the potatoes enough to handle and then cut in half horizontally. Scoop out the flesh, being careful not to pierce the potato skins. Place the flesh into a bowl and return the hollowed skins back in the baking dish.
4. Mash the potato flesh with butter, egg, ¾ of the crumbled fetta, olives, spring onions if using, oregano and lemon zest. Fill the potato casings with the mixture and crumble over the remaining fetta. Bake in the oven for a further 20 minutes until golden and puffed.
5. Serve potatoes alongside tomatoes and a generous drizzle of dill salsa.