Jacket Potato With Whipped Feta Sumac Recipes

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JACKET POTATO WITH WHIPPED FETA & SUMAC



Jacket potato with whipped feta & sumac image

The perfect budget-friendly, filling supper for one. The fragrant, zesty flavour of sumac is a refreshing contrast to the creamy whipped feta

Provided by Katy Gilhooly

Categories     Dinner, Main course, Supper

Time 1h25m

Number Of Ingredients 8

1 baking potato
2 tsp olive oil
½ tsp garlic salt
50g feta
50g Greek yogurt
1 roasted red peppers from a jar (about 25g), finely chopped
½ tsp sumac
few basil leaves , to serve (optional)

Steps:

  • Heat oven to 220C/200C fan/ gas 6. Prick the potato all over with a fork and bake for 1 hr until it is golden outside and soft inside. Mix 1 tsp olive oil with the garlic salt. Cut a deep cross into the top of the jacket, drizzle the garlic oil into the cross and rub it all over the outside. Return to the oven and bake for 15 mins more until the edges are golden and crispy.
  • Meanwhile, crumble the feta into a bowl, add the yogurt and whisk together until creamy. Stir in the red pepper with a good grind of black pepper and spoon the whipped feta into the jacket. Sprinkle with the sumac, drizzle over the remaining 1 tsp olive oil and scatter a few torn basil leaves on top, if you like.

Nutrition Facts : Calories 420 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 3 milligram of sodium

CRUSTY BAKED POTATOES WITH WHIPPED FETA



Crusty Baked Potatoes with Whipped Feta image

Provided by Ina Garten

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme leaves
Grated zest of 1 large lemon
1 tablespoon coarse fleur de sel or sea salt
4 large (8- to 10-ounce) Idaho baking potatoes
Good olive oil
Whipped Feta (see recipe)
Chopped fresh chives
6 ounces Greek feta, crumbled
2 ounces cream cheese, at room temperature
1/3 cup good olive oil
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
  • Place the rosemary, thyme, lemon zest, and fleur de sel in the bowl of a mini food processor and pulse 10 to 12 times, until finely chopped but not puréed. Spread the mixture in a shallow bowl or plate.
  • Scrub the potatoes, dry them well, and pierce them all over with the tines of a fork. Place the potatoes on the prepared sheet pan and rub them all over with olive oil. Roll each potato in the salt and herb mixture and put them back on the sheet pan. Bake for 60 to 75 minutes, until tender. Slit the top of each potato, squeeze the ends together to open the potato, and top with a generous scoop of whipped feta. Sprinkle with chives and serve hot with extra whipped feta on the side.
  • Place the feta and cream cheese in the bowl of a food processor fitted with the steel blade and pulse until the cheeses are mixed. Add the olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth. Refrigerate until ready to serve.

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