Ingredients
- 4 medium Red Jacket potatoes
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups frozen broad beans
- 2 tablespoons milk
- 2 tablespoons fresh mint leaves, finely chopped
- 2 tablespoons fresh flat-leaf parsley leaves, finely chopped
- 75g feta, crumbled
- Extra virgin olive oil, to serve
Directions
- Step 1
Preheat oven to 200C/180C fan-forced. Place potatoes on a baking tray. Drizzle with oil. Season with salt and pepper. Bake for 45 minutes or until tender. Set aside for 5 minutes to cool slightly. Increase oven temperature to 220C/200C fan-forced.
- Step 2
Meanwhile, prepare broad beans following packet directions.
- Step 3
Cut potatoes in half lengthways. Carefully scoop out flesh, leaving a 1cm-thick shell. Place flesh in a bowl with beans. Mash with a fork until almost smooth. Stir in milk, mint, parsley and fetta. Season with salt and pepper. Stir to combine. Spoon into shells.
- Step 4
Return potatoes to baking tray. Bake for 8 to 10 minutes or until heated through. Season with pepper. Serve drizzled with oil.
Serving size: 4Recipe courtesy of taste.com.au