All Simple Vegetable Recipes


Middle Eastern Way Of Stuffed Potatoes

MIDDLE EASTERN WAY OF STUFFED POTATOES


To fill 4 potatoes

  • 4 oz (1.10 g) feta cheese

  • 4 tbs chopped black olives

  • 4 pickled chilli peppers, sliced

  • 4 oz (110 g) sour cream

  • Pinch of salt, pepper

  • 1 tbs flat-leaf parsley or fresh coriander, chopped

  1. 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).

  2. Lower the oven temperature to 400F/200C/gas mark 6.

  3. Crumble the cheese and mix with the olives, pepper, half the cream and the potato flesh.

  4. 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.

  5. Cook the lid separately, it will be delicious frazzled.

More about Potatoes Recipes


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