Baked Stuffed Potatoes


For 4 servings

4 large potatoes

200 g Feta cheese, crushed

1/2 can Morfat Creamy or Ermol Creamy

1 handful parsley, finely chopped

1 handful mint leaves, finely chopped

2 green onions, finely chopped

some olive oil

juice of 1/2 lemon


Preheat the oven at 200o C. Wash the potatoes, pierce them at three or four places with a fork, wrap in tin foil and bake for 1 1/2 hours. Put the Feta cheese in a bowl and mash using the back of a fork. Add Morfat Creamy or Ermol Creamy with 3 tbsp olive oil and stir until all ingredients are combined. Add the lemon juice, the finely chopped green onions, the mint and stir. Score the potatoes in four and gently squeeze them to ‘open’ them. Stuff each potato with the Feta cheese mixture, sprinkle with mint leaves and drizzle with some olive oil. If you wish, you can also sprinkle with some freshly ground black pepper.