Broad bean, mint and fetta jacket potatoes

Broad bean, mint and fetta jacket potatoes

1 hour 15 mins



  • 4 medium Red Jacket potatoes
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups frozen broad beans
  • 2 tablespoons milk
  • 2 tablespoons fresh mint leaves, finely chopped
  • 2 tablespoons fresh flat-leaf parsley leaves, finely chopped
  • 75g feta, crumbled
  • Extra virgin olive oil, to serve


  • Step 1

    Preheat oven to 200C/180C fan-forced. Place potatoes on a baking tray. Drizzle with oil. Season with salt and pepper. Bake for 45 minutes or until tender. Set aside for 5 minutes to cool slightly. Increase oven temperature to 220C/200C fan-forced.

  • Step 2

    Meanwhile, prepare broad beans following packet directions.

  • Step 3

    Cut potatoes in half lengthways. Carefully scoop out flesh, leaving a 1cm-thick shell. Place flesh in a bowl with beans. Mash with a fork until almost smooth. Stir in milk, mint, parsley and fetta. Season with salt and pepper. Stir to combine. Spoon into shells.

  • Step 4

    Return potatoes to baking tray. Bake for 8 to 10 minutes or until heated through. Season with pepper. Serve drizzled with oil.

    Serving size: 4

    Recipe courtesy of

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