Rocket and Broad Bean Potatoes
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Yields:
-
4 Rocket and Broad Bean Potatoes
- Serves:
- 4
ingredients
- 4 large potatoes
- 1 cup rocket or 1 cup baby spinach leaves, roughly chopped
- 1 cup frozen broad bean, defrosted
- 1⁄2 cup reduced-fat blue cheese or 1/2 cup reduced-fat cream cheese
- 4 garlic cloves, minced (vary to suit your love, or otherwise, of garlic!)
- 3 -4 leaves fresh basil
- 2 -3 slices bacon, middle rashers, all fat removed, chopped (optional)
directions
- Preheat the oven to 220°C/425°-450°F/gas mark 7-8.
- Scrub the potato skins until they are clean and prick all over with a fork; sit the whole potatoes directly in the centre rack of the oven and cook for 1 hour and 15 minutes, or until very tender; remove the potatoes from the oven and allow them to cool for 10 minutes.
- Put the rocket (or baby spinach leaves), broad beans, blue cheese, garlic and basil in a food processor and pulse a few times or until it is roughly chopped and still chunky.
- Cut a deep cross in the top of each potato and gently open the potato using a knif or small spoon; spoon the rocket and broad bean mixture into the centre of each potato; sprinkle the chopped bacon (if using) on top, dividing it evenly between the four potatoes, and return the potatoes to the oven for 10-15 minutes, or until the cheese has melted, the filling has heated through and the bacon has cooked.
- NOTE: If using the bacon, you may like to half cook it in a pan before adding it to the potatoes.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!