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: 4
Ingredients: 4 mainly soft boiling potatoes (approx. 300 g each); 12 cherry tomatoes; 1 collar Spring onions; 3 Stem(s) Thyme; 200 g Sheep's cheese; 50 g small black olives; 1 TABLESPOON Olive oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 mainly soft boiling potatoes (approx. 300 g each)
12 cherry tomatoes
1 collar Spring onions
3 Stem(s) Thyme
200 g Sheep's cheese
50 g small black olives
1 TABLESPOON 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 onions and cut them 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 them, cut them lengthwise and press them apart a little. Put 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 potatoes on plates and garnish with thyme