Baked Potatoes with Feta and Peas.

Mmmmm, the May Cuisine Magazine was all about potatoes. How can that be bad?


It was hard to decide which recipe to make! I went with the baked potatoes in the end as I find it hard to resist any recipe with feta in it (feta and potatoes!).

Sadly, I’m afraid I can’t rave on about this dish. It was nice but rather dry. I think if I tried it again I’d mash the potato flesh with a bit of butter before adding in the rest of the ingredients.

The recipe below has been reduced to serve two people.

Baked Potatoes with Feta and Peas

Serves Two.


  • 2 large floury potatoes, well scrubbed
  • 70g feta, coarsely crumbled
  • 1 cloves garlic, finely chopped
  • 1 TSP of lemon zest
  • 1/2 a spring onion, thinly sliced
  • 1/2 tablespoon chopped flat-leafed parsley
  • 1/3 cup peas, which have been brought to the boil and boiled 1 minute then drained
  • salt and freshly ground black pepper
  • extra virgin olive oil for sprinkling


1. Preheat the oven to 200°C. Place the potatoes side by side on an oven tray and bake for 1 hour until very tender.

2. Meanwhile, put the cheese, garlic, zest, spring onions and parsley into a bowl, mix well and reserve.

3. When the potatoes are cooked, slice the tops off each, scoop out the flesh with a teaspoon, mash it and mix with the cheese mixture, without breaking up the pieces of cheese too much. Use the flesh from the sliced off lids but discard the skin of the tops.

4. Add the peas, mix again, taste, season with salt and pepper and pile the mixture back into the potato shells. Sprinkle well with oil and place back in the oven for 15 minutes until well browned. Remove from the oven and serve. Serves 4-6.

To view the original recipe (Serves 6) please go to Cuisine

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