Sicilian Stuffed Potatoes

Sicilian Stuffed Potatoes

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Belgian endives are a variety of chicory and they have a bitter taste which is perfect with salty capers and kalamata olives. What a treat!


Serves: 2 

  • 2 large potatoes
  • 3 tablespoons olive oil
  • 2 Belgian endives, finely diced
  • 7 tablespoons lemon juice
  • 2 tablespoons capers
  • pinch salt
  • 10 kalamata olives, pitted
  • freshly ground black pepper, to taste

Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

  1. Preheat the oven to 200 degrees C and bake the potatoes on a tray 1 hour, or until tender.
  2. When the potatoes are nearly done, heat the olive oil in a frying pan. Saute the endives until well wilted. Add lemon juice, capers, salt and olives and saute briefly while stirring. Season with pepper.
  3. Cut the potatoes in half and mound on the cooked endive. Serve immediately.

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