Broad bean, mint and fetta jacket potatoes

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

Recipe «Broad bean, mint and fetta jacket potatoes» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.