Twice baked feta potatoes with za'atar pesto

side dish · ⏱ 70 min · 4 portions · 52.0 g carbs / portion · vegetarian · allergens: gluten, milk, mustard, tree nuts

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
http://flowcooking.food/en-us/recipe/652/twice-baked-feta-potatoes-with-zaatar-pesto/