Broad bean, mint and fetta jacket potatoes

Cooking Vegetarian Broad bean, mint and fetta jacket potatoes

These piping-hot parcels of potato will warm you and fill you up!

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200C/180C fan-forced. Place potatoes on a baking tray. Drizzle with oil. Season with salt and pepper. Bake for 45 minutes or until tender. Set aside for 5 minutes to cool slightly. Increase oven temperature to 220C/200C fan-forced.
  2. Meanwhile, prepare broad beans following packet directions.
  3. Cut potatoes in half lengthways. Carefully scoop out flesh, leaving a 1cm-thick shell. Place flesh in a bowl with beans. Mash with a fork until almost smooth. Stir in milk, mint, parsley and fetta. Season with salt and pepper. Stir to combine. Spoon into shells.
  4. Return potatoes to baking tray. Bake for 8 to 10 minutes or until heated through. Season with pepper. Serve drizzled with oil.

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4 medium desiree potatoes
2 tbsp extra virgin olive oil
1 1/2 cups frozen broad beans
2 tbsp milk
2 tbsp fresh mint leaves, finely chopped
2 tbsp fresh flat-leaf parsley leaves, finely chopped
75g feta, crumbled
Extra virgin olive oil, to serve

Adv

Autors
Preparation time
20
Cooking time
55
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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