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🍽️ Oven Potatoes with Feta Filling

439 kcal · 30 min · 4 servings

Ingredients

• 12 medium-sized waxy potatoes
• salt
• 10 small cherry tomatoes
• 100 g feta
• 40 g black olives (pitted)
• 0.5 handful chives
• 6 tbsp olive oil
• pepper

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Bring a pot of water and salt to a boil.
3. 3. Add the potatoes to the boiling water.
4. 4. Cook the potatoes for 15 to 20 minutes until they are slightly firm to the bite.
5. 5. Drain the water.
6. 6. Let the potatoes steam for a short moment.
7. 7. Wash the tomatoes under running water.
8. 8. Cut the tomatoes into quarters.
9. 9. Crumble the feta cheese into small pieces with your hands.
10. 10. Slice the olives into thin rounds.
11. 11. Wash the chives under running water.
12. 12. Shake the chives dry.
13. 13. Cut the chives into fine rings.
14. 14. Halve the cooked potatoes.
15. 15. Use a tablespoon to scoop out small hollows in the center of the potato halves.
16. 16. Place the hollowed-out potatoes on a baking sheet.
17. 17. Line the baking sheet with baking paper beforehand.
18. 18. Roughly chop the scooped-out potato flesh.
19. 19. Mix the chopped potato flesh with the tomato pieces.
20. 20. Add the crumbled feta to the mixture.
21. 21. Add the olive slices to the mixture.
22. 22. Drizzle some olive oil over the filling.
23. 23. Season the filling with salt and pepper.
24. 24. Fill the potato halves with the mixture.
25. 25. Preheat the oven to 200 °C.
26. 26. Use the fan setting if your oven has one, then set it to 180 °C.
27. 27. Use gas level 3 if you are baking with gas.
28. 28. Place the baking sheet in the preheated oven.
29. 29. Bake the stuffed potatoes for approx. 15 minutes.
30. 30. Remove the baking sheet from the oven.
31. 31. Sprinkle the chive rings over the finished potatoes.
32. 32. Add some fresh pepper on top.

Nutrition per serving

• kcal: 439
• Protein: 10 g · Fett/Fat: 22 g · Carbs: 48 g