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

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