Spuds with a twist – Potatoes With Broad Bean, Cheese, Mint and Sesame Seed Filling
POTATOES WITH BROAD BEAN, CHEESE, MINT AND SESAME SEED FILLING
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.