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Twice baked feta potatoes with za'atar pesto

Crispy-edged twice-baked skins with a creamy feta centre.
Za'atar pesto swirl brings bold, herby comfort in every bite.
Golden, browned and ready to scoop—hot, rich, and satisfying.

side dish ⏱ 70 min 560 kcal / portion 52.0 g carbs / portion (estimated) vegetarian glutenmilkmustardtree nuts 🔗 Original source

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Twice baked feta potatoes with za'atar pesto
v6 · rb0e705f985 20260727Z1751 Twice Baked Feta Potatoes 🎉 🔥 preheat oven to 200°C 🔥 ⏱ 50 min toss potatoes with olive oil, salt and pepper then bake until cooked through and browned 🍳 turn heat up to 220°C ⏳ ⏱ 10 min cool potatoes until just handleable 🔪 slice and scoop potato flesh leaving about 1/2 centimetre attached to the skins 🌀 mix potato flesh with yoghurt, spring onions, cumin, chilli, oregano, feta, Lancashire cheese, olive oil, salt and pepper then mash slightly 🍽 spoon mixture back into skins and drizzle with olive oil 🔥 ⏱ 20 min bake more until nicely browned on top 🍳 ⏱ 5 min fry crispy onions: toss onions with cornflour then fry in two batches until nicely golden ⏳ cool crispy onions then sprinkle lightly with salt 🔪 make za'atar pesto: grate and segment lemon, then pulse za'atar, coriander, garlic, pine nuts and lemon zest with salt and pepper with olive oil until coarse paste 🌀 stir in olive oil to finish za'atar pesto 🍽 serve: spoon pesto onto potatoes then top with crispy onions and extra spring onion 2 pieces baking jacket potato 2 pieces sweet potato 162 ml olive oil 4 tbsp spring onion black pepper to taste salt to taste 50 g greek-style yoghurt 2 tsp cumin seed 1 tsp chilli flake 2 tsp dried oregano 100 g feta 100 g lancashire cheese 500 ml sunflower oil 1 piece onion 1 tbsp cornflour 1 piece lemon 3 tbsp za'atar 20 g coriander 1 piece garlic clove 40 g pine nut 1 piece 30 ml 0.5 · 2 tbsp spring onion 30 ml olive oil salt black pepper sunflower oil, onion, cornflour 51 ml 51 ml 0.5 · 2 tbsp spring onion 0.5 · 1 piece baking jacket potato
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Preparation steps

  1. preheat oven to 200°C
  2. toss potatoes with olive oil, salt and pepper then bake 50 minutes until cooked through and browned
  3. turn heat up to 220°C
  4. cool potatoes 10 minutes until just handleable
  5. slice and scoop potato flesh leaving about 1/2 centimetre attached to the skins
  6. mix potato flesh with yoghurt, spring onions, cumin, chilli, oregano, feta, Lancashire cheese, olive oil, salt and pepper then mash slightly
  7. spoon mixture back into skins and drizzle with olive oil
  8. bake 20 minutes more until nicely browned on top
  9. fry crispy onions: toss onions with cornflour then fry in two batches about 5 minutes per batch until nicely golden
  10. cool crispy onions then sprinkle lightly with salt
  11. make za'atar pesto: grate and segment lemon, then pulse za'atar, coriander, garlic, pine nuts and lemon zest with salt and pepper with olive oil until coarse paste
  12. stir in olive oil to finish za'atar pesto
  13. serve: spoon pesto onto potatoes then top with crispy onions and extra spring onion

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