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Ingredients

4 medium desiree potatoes (see Notes)
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

Method

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.

Broad bean, mint and fetta jacket potatoes

How to make Broad bean, mint and fetta jacket potatoes

Ingredients

Method