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GREEK-STYLE STUFFED POTATOES

Ingredienti per 4 persone

  • 4 large Rooster ‘baker’ potatoes
  • 2 large tomatoes
  • ½ cucumber
  • 1 small red onion
  • 1 red pepper
  • 100 g black olives, pitted
  • 200 g feta cheese
  • 150 g Greek yoghurt
  • 1 spring onion/scallion
  • 3 cloves garlic
  • A couple of fresh dill sprigs
  • Lettuce, to serve
  • Olive oil
  • Salt and pepper
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Preparazione: 45-50 MIN
  1. Preheat the oven to 200°C. Place the potatoes in a baking dish and poke holes using a fork. Drizzle the potatoes with olive oil and season with salt and pepper. Place the garlic cloves (next to the potatoes and cook for 1 hour. Remove the garlic cloves after 30 minutes.
  2. For the toppings: finely chop the tomatoes, cucumber, red pepper, red onion, and black olives, add to a large bowl and season with salt and pepper. Crumble the feta cheese on top and mix well.
  3. Finely chop the dill and garlic, combine with the Greek yoghurt in a bowl, and season with salt and pepper.
  4. Take the potatoes out of the oven and slice them in half.
  5. Place two potato halves on each plate and top with a dollop of Greek yoghurt. Top the potatoes with the Greek-style salad mix and serve with a side of chopped lettuce and a sprinkle of spring onion.

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Lekker van bij ons Bord Bia European Potato Trade Association
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