MIDDLE EASTERN WAY OF STUFFED POTATOES
To fill 4 potatoes
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4 oz (1.10 g) feta cheese
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4 tbs chopped black olives
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4 pickled chilli peppers, sliced
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4 oz (110 g) sour cream
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Pinch of salt, pepper
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1 tbs flat-leaf parsley or fresh
coriander, chopped
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When the potatoes are almost done, cut
off a lid and scoop out most of the flesh, leaving a layer of
approximately 1/4 in (0.5 cm).
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Lower the oven temperature to
400F/200C/gas mark 6.
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Crumble the cheese and mix with the
olives, pepper, half the cream and the potato flesh.
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Return to the oven and cook for a further
15 minutes and serve with the remaining cream divided between the
potatoes and sprinkled with parsley or coriander.
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Cook the lid separately, it will be
delicious frazzled.
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