Feta and spring onion-stuffed potato skins recipe
Nothing screams comfort more than creamy mashed potato and crispy spud skins. Simple, delicious and filling, you can easily adapt the flavours to use up whatever other ingredients you have lurking in your fridge.
Ingredients
- 4 baking potatoes
- 50 g butter
- 6 spring onions, thinly sliced from root to tip
- 200 g feta cheese, crumbled
- 15 g tarragon, leaves finely chopped
- 1 tbsp garlic granules
- 1 tsp nigella seeds
- 1 pinch sea salt flakes and freshly ground black pepper
- 4 baking potatoes
- 1.8 oz butter
- 6 spring onions, thinly sliced from root to tip
- 7.1 oz feta cheese, crumbled
- 0.5 oz tarragon, leaves finely chopped
- 1 tbsp garlic granules
- 1 tsp nigella seeds
- 1 pinch sea salt flakes and freshly ground black pepper
- 4 baking potatoes
- 1.8 oz butter
- 6 spring onions, thinly sliced from root to tip
- 7.1 oz feta cheese, crumbled
- 0.5 oz tarragon, leaves finely chopped
- 1 tbsp garlic granules
- 1 tsp nigella seeds
- 1 pinch sea salt flakes and freshly ground black pepper
Details
- Cuisine: Persian
- Recipe Type: Potato
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 120 mins
- Serves: 4
Step-by-step
- Preheat the oven to 220°C/428°F/gas mark 7.
- Place the whole potatoes on a baking tray and bake for 25–30 minutes.
- Reduce the oven temperature to 200°C/390°F/gas mark 6 and cook for a further 1 hour, until the potatoes are cooked through. Remove from the oven.
- Allow the potatoes to cool slightly, then cut each potato in half. Scoop out the flesh from each half into a bowl and set aside the skins.
- Season the flesh generously with salt and pepper, and add the butter to the bowl. Using a potato masher or a fork, roughly mash the butter, salt and pepper into the potato. Don’t worry if the mixture is not completely smooth.
- Use a spoon to stir in the spring onion, feta, tarragon, garlic granules and nigella seeds, and mix well. Adjust the seasoning if desired.
- Fill the potato skins with the mash mixture and pack the filling firmly into the skins.
- Set the stuffed skins on a baking tray and bake for 30 minutes, or until just starting to brown on top. Serve hot.
This recipe is from Bazaar by Sabrina Ghayour. Published by Mitchell Beazley, £26. Photography by Kris Kirkham.
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