Stuffed potatoes with feta, onion and olives. Served with homemade smokey baked beans and fresh rocket. This is a real midweek go to dish, it’s simple and easy to do, even the kids can get involved. It’s definite comfort food; we all love chips and cheesy beans, well this is the adults version. 

• 2 baking potatoes (I used Maris Pipers)
• 1/2 cup of Parmesan plus a little extra for topping
• 1/2 cup of feta
• 2 tablespoons of low-fat creme fraiche
• 10 olives
• 1 teaspoon of oregano
• 1 small red onion
• Sea salt and black pepper
• Tablespoon of oil

Rub a really small amount of oil onto the potatoes and set onto a baking tray, sprinkle over a pinch of sea salt and bake for 1 hour on 180 C

While they are in the oven, chop the red onion finely, add to a small frying pan and sweat gently with the oregano for 5 mins, until soft and translucent.

Add the softened onions to a large mixing bowl, crumble in the feta, sliced olives, and Parmesan. Mix all together and add a little sea salt and pepper.

Remove the potatoes from the oven, when they are cooked you should be able to push a knife through to the middle without resistance. Cut the potatoes in half and scoop out the middle, making sure you keep the skins in tact. Place the skins back on the baking tray ready for filling.

Add the potato flesh to the bowl with the other ingredients, mix all together and taste; this is your chance to make sure your seasoning is on point and you are happy with the balance of flavours. If you would like more cheese – add more cheese, once you are happy scoop the filling back into the skins. The filling will be piled up high.

Add the remaining cheese to the top and if you are feeling cheeky you can add a knob of butter to the top of each one.

Place back in the oven for 10 mins until browned and crusty on top and warmed through.