Spuds with a twist – Potatoes With Broad Bean, Cheese, Mint and Sesame Seed Filling

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   On Thursday I’m off to England where I will teach food photography at Plate To Page Somerset with my friends Jamie, Jeanne and Meeta. It feels unreal but this time I will go unless I break a leg or something. Or war breaks out. Or something worse (and that would be horrid things happening to my family). Like the nightmares I’m having in this period, I wake up ever so grateful I was only dreaming and that it wasn’t for real. And that is definitely a positive aspect to nightmares we mustn’t forget. Maybe we should be happy for our nightmares because they make life so much lighter in a certain sense. 
OK, I’ll shut up but before that I just wanted to say a few words about today’s dish, I used fresh broad beans but I am sure you can use peas or green beans cut into pieces as well. Improvise, it makes life better! (Most of the times…)

Potato Boats Filled With Broad Beans, Cheese, Mint and Sesame Seeds


4 fairly big potatoes of the waxy kind
100 g/3,5 ounce broad beans, podded and without the skin
2 tbsp loosely packed with chopped fresh mint
4 tbsp chopped cheese
2 tbsp breadcrumbs
1-2 tsp toasted sesame seeds (easy to toast in a non-stick pan)
extra-virgin olive oil

   Divide the potatoes length wise leaving the skin on and boil them gently until ready. Let them cool down a little and then take a spoon and dig oval holes/trenches in each potato half.

   Mix beans, mint, cheese, breadcrumbs and sesame seeds and spoon the mix into the potato halves.

   Put the potato halves on a baking tray, drizzle olive oil over each of them and bake in a pre-heated oven (200°C/390°F) for 10-15 minutes or until golden on top. Eat hot, tepid or cold.

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