NUMBER OF SERVINGS

• Number of servings: 2

COOKING ACCESSORIES

• Aluminium foil

INGREDIENTS

• 2 large creamy texture potatoes: preferably Jac van den Oord Grillers
• 2 eggs
• 1 small tin of anchovy (100 grams)
• 1/2 small red onion
• 200 ml Turkish-style yoghurt (available at AH, among other stores)
• 1 twig of dill
• 1 teaspoon mustard
• salt
• black pepper

METHOD OF PREPARATION

• Pre-heat the oven to 200°C
• Scrub the potatoes clean under a running tap.
• Roast the potato in oven until done.
  • You can roast potatoes either with or without aluminium foil: a potato wrapped in aluminium foil will take a bit longer to cook and the moisture just below the peel cannot escape: the peel stays soft. The peel will bake dry without aluminium foil and will be somewhat crusty – but otherwise still edible.
  • Rub a bit of oil onto the skin and sprinkle a pinch of salt on the potato.
  • Prick around 10 small holes in the potato using a fork
  • In aluminium foil: wrap the potato in the foil and place it in the oven for about 1:30h
  • Without aluminium foil: leave the potato in the oven for about 1:15h.
  • Check whether the potato is done using a fork: the potato is cooked if you can prick into it with little effort.
• Meanwhile, boil the eggs until hard-boiled and then peel.
• Peel the red onion.
• Finely chop the eggs, the drained off anchovy and the peeled onion.
• Mix the Turkish-style yoghurt with the finely chopped egg, anchovy and onion.
• Season the mixture to taste with a bit of pepper.
• Once the potatoes are cooked: cut them lengthwise at the top and press both halves apart.
• Fill the opening with the yoghurt mixture.
• Garnish with finely chopped dill.

Enjoy!