It’s hard to go wrong with a baked potato. This recipe puts a twist on the classic.
It’s hard to go wrong with a humble baked potato. It is so affordable and easy to prepare, and always seems to hit the spot!
This neat little recipe puts a twist on the classic. The soft, creamy feta combined with the crusty baked skin makes this recipe really special!
- 2 large potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 2 fresh spring onions
- 1/2 cup creamy Greek or Bulgarian feta, crumbled
- 50g butter, room temperature
- 2 tablespoons cream cheese, at room temperature
- 1/2 teaspoon black pepper
- pinch of sea salt
Preheat oven to 200°C. Wash potatoes and them dry well, then use a fork to prick all over.
In a small bowl, mix together oil and salt. Rub each potato with the oil mixture and place on an oven tray lined with baking paper. Bake for about one hour, or until tender.
For the whipped feta: Using a food processor, blend feta, butter, cream cheese, salt and pepper until creamy and smooth. Keep refrigerated if not using immediately.
Once potatoes are done, cut a slit into the top of each one and fill with a generous dollop of whipped feta.
Garnish with spring onions (and any other garnishes you desire) and serve hot!
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