Jacket potato with whipped feta & sumac
Jacket potatoes are a quintessential British favourite, and an easy but filling dish to make when you have larger spuds left over and want to make something in a hurry. But that doesn't mean it has to be a boring meal by any means-try something new with your jacket potato today with this fascinating concoction of whipped feta and sumac by BBC Good Food's Katy Gilhooly . As a big fan of jacket potatoes ourselves, we hope you join us in experimenting with your very own leftover spuds and make something entirely new!
1 baking potato
2 tsp olive oil
½ tsp garlic salt
50g Greek yogurt
1 roasted red peppers from a jar (about 25g), finely chopped (The Ugly Fruit Group often produces peppers of its own that you can buy at any of our shops including the Scoop Store!)
½ tsp sumac (alternatively, you can use lemon or lime juice if you want a similar citrus flavour, or paprika for a bit of spice whilst giving it a similar physical appearance to the original above!)
Few basil leaves, to serve (optional)
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/alternative condiment, drizzle over the remaining 1 tsp olive oil and scatter a few torn basil leaves on top, if you like.
Have your own version of jacket potato fillings you'd like to share with the world? Let us know by either emailing email@example.com or sending us a message either on our Instagram or Facebook accounts-we're excited to see what you have to show us!
Fruity Love x