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Baked Potato filled with Beetroot, Feta and Mint Salad

Baked Potato filled with Beetroot, Feta and Mint Salad

Brought to you by: Love Beetroot
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

A simple, quick and delicious jacket potato filling.
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  • 4 large baking potatoes , scrubbed and pricked with a fork
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp caster sugar
  • 1 bunch fresh mint, leaves chopped roughly
  • 2 tbsp pine nuts
  • 2 packs beetroot , cooked, around 500g
  • 1 red onion , finely sliced
  • 1 handful black olives
  • 300g feta cheese , cut into 1cm cubes


Step 1

Preheat the oven to 200°C. Put the potatoes in the oven, directly on the shelf, and bake for 1 ¼ - 1 ½ hours until soft when pierced with a skewer. Alternatively, part cook in a microwave on high for 10-15 minutes, then put in the oven to finish baking, reducing the cooking time accordingly.

Step 2

Make the salad by whisking together the olive oil, red wine vinegar and caster sugar together in a large bowl. Stir through the mint and season to taste with a little salt and freshly ground black pepper.

Step 3

Toast the pine nuts in a dry frying pan until golden brown. Add to the salad dressing, along with the beetroot, onion and black olives, if using. Set aside for the flavours to mingle.

Step 4

Just before you are ready to eat, stir the feta cheese through the salad. Open up each baked potato and fluff up the inside a little with a fork, adding a little butter if you like. Spoon the salad into each potato and serve immediately.

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