Fetta Stuffed Potatoes

Cook Time 2 hours

Servings 4

Ingredients

4 large potatoes

10g butter

200g fetta

8 kalamata olive, deseeded and chopped

4 spring onions, chopped (optional)

Pinch oregano

Zest 1 lemon

1 egg

Salt and pepper

2 ripe tomatoes, cut into wedges to serve

Dill Salsa

½ bunch dill, chopped plus extra sprigs to garnish

2 spring onions, chopped

1 tbsp capers

1 tsp white wine vinegar

2 tbsp extra virgin olive oil

Method

Preheat the oven to 200°C. Arrange potatoes in a baking dish. Oil and season with salt and bake for 1-1.5 hours or until tender when pierced through the centre with a skewer.

Cool the potatoes enough to handle and then cut in half horizontally. Scoop out the flesh, being careful not to pierce the potato skins. Place the flesh into a bowl and return the hollowed skins back in the baking dish.

Mash the potato flesh with butter, egg, ¾ of the crumbled fetta, olives, spring onions if using, oregano and lemon zest. Fill the potato casings with the mixture and crumble over the remaining fetta. Bake in the oven for a further 20 minutes until golden and puffed.

To make the dill salsa, combine all the ingredients. Season to taste.

Serve potatoes alongside tomatoes and a generous drizzle of dill salsa.