Full Metal Jackets

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Full Metal Jackets

Yield 6

Author Lucy Tweed

Cook time

1 Hour

Total time

1 Hour

But make it nice and peaceful (also a book 2 recipe!)

Ingredients

• 6 large brushed potatoes
• Butter and extra virgin olive oil, to serve

Curd Dressing

• 2/3 cup (150 g) goat’s curd
• 1/2 cup (125 g) sour cream
• 1/2 teaspoon finely snipped chives
• 1/2 teaspoon finely chopped dill
• 1/2 teaspoon finely grated lemon zest
• 1/4 teaspoon garlic powder

Salsa

• 1/3 cup (60 g) pitted kalamata olives, finely chopped
• 1 cup (200 g) chopped tomatoes, seeds removed from large ones
• 1/4 red onion, finely diced
• 2 Lebanese (short) cucumbers, seeds removed, finely diced
• 1/4 cup (60 ml) extra virgin olive oil
• 1 tablespoon white vinegar
• 1 teaspoon sea salt flakes
• 1 teaspoon dried oregano

Instructions

1. Preheat the oven to 230°C (450°F) fan-forced.
2. Wash and scrub the potatoes, then pat them dry. Wrap each potato in foil and place them on a baking tray. Bake for about an 1 hour, or until the potatoes are soft when squeezed with a pair of tongs.
3. While the potatoes are baking, prepare the Curd Dressing. In a bowl, use hand-held electric beaters to whip the goat's curd and sour cream on medium speed until smooth and fluffy (about 2 minutes). Add the chives, dill, lemon zest, and garlic powder, and beat on high for an additional 2 minutes. This dressing can be made ahead and stored in the fridge for up to 2 days in an airtight container.
4. To make the Salsa, combine the chopped olives, tomatoes, finely diced red onion, and cucumbers in a small bowl. Dress the mixture with extra virgin olive oil and white vinegar. Season with sea salt flakes and dried oregano.
5. Once the potatoes are cooked, remove the foil and place them on a serving platter. Slice the potatoes lengthways, but not all the way through. Gently squeeze the potatoes to push the flesh upwards towards the opening.be careful! They’re hot!
6. Top each potato with a generous swipe of butter and a dollop of the prepared Curd Dressing. Then, spoon the Salsa over each potato, drizzle with some extra virgin olive oil, and serve immediately.

Nutrition Facts

Calories

479

Fat

18 g

Sat. Fat

4 g

Carbs

72 g

Fiber

10 g

Net carbs

62 g

Sugar

6 g

Protein

11 g

Sodium

538 mg

Cholesterol

11 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

Created using The Recipes Generator