Oven‑Baked Stuffed Potatoes
Spoonsparrow oven‑baked stuffed potatoes are perfect for everyday meals because they’re easy to prepare and still super tasty!
Ingredients
- 12 medium waxy potatoes
- Salt
- 10 small cherry tomatoes
- 100 g feta cheese
- 40 g pitted black olives
- ½ handful chopped chives
- 6 tbsp Olive oil
- black pepper
Instructions
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1.
Wash the potatoes thoroughly and boil them in salted water for about 15–20 minutes until just tender. Drain and let steam off briefly.
-
2.
Meanwhile, wash the tomatoes and quarter them. Crumble the feta. Slice the olives into thin rounds. Wash the chives, shake dry, and cut into fine ribbons.
-
3.
Halve the potatoes and scoop out small hollows with a tablespoon. Arrange the potato halves on parchment‑lined baking sheet.
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4.
Coarsely chop the scooped potato flesh and mix with tomatoes, feta, olives, and olive oil. Season with salt and pepper, fill the potato shells, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 15 minutes. Remove the stuffed potatoes and sprinkle with chive ribbons and pepper.
