Baked filled potato with feta cheese and cauliflower

(For 4 portions)

• 12 twigs of Hippo Tops
• 12 twigs of Salad Pea
• 2 punnets Sakura Cress
• 2 medium to large potatoes
• 150gr cooked cauliflower
• 100gr diced feta cheese
• 50gr soured cream
• 2 tbsp olive oil
• seasoning to taste

• Wash the potatoes and wrap them in tin foil individually. 
• Cook in an oven at 180℃ for at least 40 minutes or until soft. 
• Cut the potatoes in half longwise and scoop out the flesh in a mixing bowl. 
• Add to the bowl the soured cream, salt, and pepper and 80gr of the cooked cauliflower. 
• Mix well together and fill back the half potatoes. 
• Divide the rest of the cauliflower on each potato and baked in an oven at 220℃ for 15 minutes. 
• Mix the Salad Pea, Sakura cress with a drizzle of olive oil and serve alongside the baked potatoes with the Hippo Tops. 

Recipe: Franck Pontais