Yield: 6 servings

Prep Time: 60 minutes

Ingredients:
3 large potatoes
1 head Romaine lettuce, torn into pieces
½ cup melted butter
3 tablespoons Tnuva Feta Cow’s Milk Cheese, crumbled
Dressing:
1 tablespoon Dijon mustard
1 clove garlic
Juice from 1 lemon
½ teaspoon salt
1 tablespoon mayonnaise
½ teaspoon freshly ground pepper
½ cup olive oil

Instructions:
1. Preheat oven to 400⁰F.
2. Scrub potatoes (do not peel) and place them, whole, on a baking pan lined with parchment paper. Roast for about 30 minutes or until soft.
3. Cool slightly. Slice each potato in half and carefully remove the insides. Let cool. Dice the insides of the potatoes.
4. Place the potato jackets alongside the diced potato onto a baking pan that is lined with parchment paper. Brush the inside of the potato jackets with butter and sprinkle the diced potatoes with the rest of the butter. Roast in the oven at 400⁰F until crispy and golden.
5. Combine the dressing ingredients with an immersion blender.
6. Toss the lettuce and the diced, roasted potato. Stuff into the potato jackets.
7. Pour the dressing over the salad and top with crumbled Feta.