Served hot from the oven with fresh salad and a jug of homemade lemonade, they make a refreshing summertime dinner.
Take 6-7 large potatoes and boil until soft.
For the sauce:
2 tbsp. tahina, diluted with water until nice and smooth (optional)
2 tbsp. cream cheese
2 hard-boiled eggs, crushed with a fork
3 tbsp. of any grated cheese
6 large cloves of garlic, crushed
3 tbsp. olive oil
1 tsp. salt
1 tsp. dry oregano
Paprika to sprinkle on top
Mix the ingredients of the sauce thoroughly.
Cut the potatoes in half, length-wise, arrange on a baking pan and scoop out some of the inside. This will make nice long “boats”, which you then fill with the sauce. Bake at medium heat for about 20 minutes, just enough for the cheese to melt and the flavors to sink in.