Feta and spring onion baked potatoes
Plain baked potatoes can be heavy going, but done this way I find myself always wanting another one. Try them with lots of mustardy salad dressing or drizzled with parsley and garlic oil and a pile of peppery watercress.
- 6 – 8 floury potatoes
- Large block of feta cheese
- Bunch of spring onions
- Chopped parsley
- Salt and pepper
Bake the potatoes until they're cooked through and the skin is crispy. Cut in half lengthways and scoop out the potato into a large mixing bowl.
Crumble the feta, finely chopped spring onion and parsley into the potato and mix together. Add a slab of butter, some milk, and salt and pepper. Mash well. I like the mash smooth and not too dry.
Spoon the mash back into the potato skin shells and lay on a baking tray. There'll be more mash than you scooped out of the potatoes, so load the skins generously.
Rough up the surface of the mash with a fork and bake for 15 to 20 minutes until the tops are singed and the skins are chewy.
For extra crunch and savory saltiness, grate some parmesan on top before baking.
1st September 2017