John Myers
Ingredients for 4 servings:
- 1 ½ kg jacket potatoes, boiled
- 1 tbsp rapeseed oil
- 1 onion(s), finely chopped
- 200 g tartar
- 500 g bell pepper(s), red and green, cut into strips (also possible frozen)
- 350 g mushrooms, sliced (also possible frozen)
- 2 tbsp cream, sour
- 100 g sheep’s cheese
- Salt and pepper, freshly ground
- Vegetable broth, granulated, without flavor enhancers
- Herbs, fresh or frozen 8-herbs
- Oil (spray)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
WW – suitable with filling foods
Peel and slice the potatoes. Arrange them in a thinly sprayed baking dish, tiled like roof tiles. Don’t count the fat for the dish, as it’s really just a wafer-thin film! Heat a tablespoon of oil in a pan. Fry the onion and tartar until crumbly. Season with salt and pepper and spread it over the potato slices. In the same pan, sauté the bell pepper strips and mushroom slices, adding a little mineral water if desired, for 5-7 minutes until they still have a bit of bite. Mix in the sour cream and season with salt, pepper, vegetable stock, and herbs. Spread it over the tartar and onion mixture and then sprinkle everything with the cubed feta cheese. Bake at 200°C for 30-35 minutes. Using the light version instead of the full-fat feta cheese will save you points, but unfortunately, it won’t melt properly and will remain rubbery instead. Therefore, I recommend using the regular-fat feta cheese and then simply adding less or more of it, depending on your points balance. 30 points total / 7.5 points per serving for 4 portions.
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