Ingredients

• 3 potatoes
• 3 tbsp olive oil
• 100g (3½oz) Feta, crumbled
• 10 pitted black olives, sliced
• 50g (2oz) sun-dried tomatoes, chopped
• 3 tbsp fresh flat leaf parsley, chopped

Method

1. Preheat oven to 200°C/400°F/gas mark 6.
2. Bake potatoes for 1–1¼ hrs until tender, then quarter.
3. Leaving a thin layer, remove flesh and reserve. Drizzle shells with oil.
4. Bake shells for 10–15 mins until crisp; cool.
5. Mix remaining ingredients with the reserved potato flesh and fill the shells.

Notes