This recipe is very versatile. Serve as is or let every diner tailor-make it to his/her liking by having a variety of toppings available and to let everyone help themselves.
6 servings
6 large potatoes, scrubbed
sunflower oil to coat
foil
salt
Filling
100 g plain or flavoured feta cheese
30 ml spring onion, finely chopped
1 or 2 firm ripe avo’s
125 g rindless bacon, grilled and coarsely chopped
- Rub the potatoes with oil and wrap each one in a square of foil.
- Place the potatoes on a baking tray and bake at 180 º C for at least an hour or until tender right through when pierced with a metal skewer.
- Oven the foil and press each potato gently all over to soften the cooked potato.
- Make two deep incisions crosswise on top of each potato and press to open up the potatoes and make space for the filling.
- Sprinkle lightly with salt and mix it lightly into the potato with a fork.
- Scrunch the foil around each potato to make an attractive container and keep warm until ready to serve.
- Mix the cottage cheese or feta with the spring onion and divide half of the mixture between the potatoes.
- Cover with avo slices, sprinkle with salt and cover with the rest of the cheese mixture.
- Place the smoked fish or bacon on top and serve immediately.
Variation
Substitute the feta with 250 g plain chunky cottage cheese and the bacon for 120 g smoked trout or salmon for a healthier version.
