Baked potato with feta cheese, spring onions, olives and tomatoes

Name: Baked potato with feta cheese, spring onions, olives and tomatoes
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1 mainly soft boiling potato (approx. 300 g each); 3 cherry tomatoes; 1 Spring onion; 2 stem(s) Thyme; 50 g Sheep's cheese; 10 g small black olives; 1 TEASPOON Olive oil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1 mainly soft boiling potato (approx. 300 g each)
3 cherry tomatoes
1 Spring onion
2 stem(s) Thyme
50 g Sheep's cheese
10 g small black olives
1 TEASPOON Olive oil

Directions

1
Wash the potatoes and cook in boiling water for about 30 minutes. Wash tomatoes, dab dry, cut in half. Clean and wash spring onion and cut it diagonally into rings. Wash thyme, dab dry. Put something aside for garnishing. Pluck the remaining leaves from the stems.
2
Crumble the feta cheese, mix everything with olives and oil. Drain the potatoes, rinse with water, cut lengthwise and press them apart a little. Put the potatoes on a baking tray and fill with the cheese mixture. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-10 minutes. Arrange the baked potato on a plate and garnish with thyme