Cretan Feta, Olive, Toasted Pine Kernels and Oregano

Name: Cretan Feta, Olive, Toasted Pine Kernels and Oregano
Yield: Serves 4
Ingredients: 2 tablespoons currants, soaked in hot water for 30 minutes and then drained; 100 g (4 oz) Greek feta cheese, cut into 5 mm (¼ in) cubes; 4 tablespoons olive oil; 50 g (2 oz) unsalted butter; 4 large, floury potatoes; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 tablespoons chopped oregano; 6 green olives, pitted and chopped; 2 tablespoons pine kernels, toasted

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Ingredients

4 large, floury potatoes
50 g (2 oz) unsalted butter

Snack
Vegetarian
Gluten-free

Method

Bake the potatoes until tender, then cut a lid off each one. Carefully scoop out the flesh into a bowl, add the butter and oil and mash lightly. Gently fold in the remaining ingredients. Fill the potato shells with the mixture and return to the oven for 5-6 minutes to heat through before serving.