Ingredients (four servings):
- 2 big, waxy potatoes (approx. 10.58 oz/300g each)
- 0.625 oz (150ml) milk, 3.5% fat
- 7.05 oz (200g) Bergland Feta Chunk Original or Feta Chunk Reduced Fat
- ½ bunch oregano
- 4 slices bacon
- 3 spring onions
Preheat the oven to 200° Celsius. Start with washing the potatoes and pierce all around with a fork. Lay them on a baking tray and bake for approximately 40 minutes in the oven until they are cooked. Then take them out and allow them to cool down. Now cut the potatoes in half lengthways and hollow them out with a spoon, so that there remains a 5mm edge. Then chop the potato mass with a fork, add milk and Feta Chunk and mix everything. Season with salt and pepper. Now pick the oregano leaves from the stalk, cut it small and add to the potato mix. Then fill the hollowed potato halves with the potato mass, put them in a greased casserole and bake in the oven for approx. 15 minutes at 200° Celsius. In the meantime, brown the bacon in a pan without fat until crisp. Wash the spring onions and cut them into thin rings. Serve the baked potatoes together with spring onions and bacon slices.