Greek Twice-Baked Potatoes
Twice baked potatoes with a Mediterranean twist! Skip the heavy ingredients and try this bright, Greek-inspired recipe featuring feta cheese, lemon, oregano, and garlic-infused olive oil. Fluffy, crispy, and easy to make!
Servings: 8 as a side
Ingredients
- 4 large russet potatoes, well-scrubbed
- 6 tablespoons extra virgin olive oil, divided
- 1 tablespoon kosher salt, plus more as needed
- 4 garlic cloves, finely chopped
- 1/4 cup chicken stock,
- 1 lemon, zested and juiced
- 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
- Freshly ground black pepper to season
- 1 8-ounce block feta cheese, drained and crumbled
- Chopped fresh herbs, for garnish (optional)
Instructions
- Get ready. Preheat the oven to 400°F. Place a rimmed baking sheet on the bottom rack of the oven and position a second rack above it in the middle of the oven.
- Prepare the potatoes. Poke a few holes in each potato using a fork or a metal skewer. Place potatoes in a large bowl and drizzle with 2 tablespoons olive oil and 1 tablespoon kosher salt. Toss the potatoes in the bowl until evenly coated with oil and salt. Wipe bowl clean and reserve for later.
- Bake the potatoes. Place potatoes directly on the middle rack of the oven, taking care that the sheet tray is positioned directly underneath them to catch any drips. Roast potatoes for 60 minutes, or until the skin is crispy and the interior completely soft. Remove from oven and allow to cool slightly, about 20 minutes. Leave oven on, but remove the baking sheet and set it aside.
- Make the garlic oil. While potatoes are roasting, combine the remaining 4 tablespoons olive oil and garlic in a small saucepan. Place over medium-low heat and cook, swirling the pan frequently, until oil begins to shimmer and garlic smells fragrant, about 4 minutes. Watch this step carefully; garlic can burn in a flash! When garlic is sizzled but not browned, remove the pan from heat and carefully scrape the oil mixture into a large, heat-proof bowl. Allow it to cool slightly.
- Scrape out the potatoes. When potatoes are cool enough to handle, cut them in half lengthwise and scrape flesh into the reserved bowl. Place empty potato skins on the reserved baking sheet.
- Season the potatoes. Mash potatoes (or whip them with a hand mixer) until no large lumps remain. Add the garlic and olive oil, chicken stock, and the lemon zest and juice to the bowl. Season generously with salt and pepper. Taste the mixture and add more salt if necessary. Gently fold in the oregano and roughly half of the crumbled feta into the potato mixture.
- Fill the potato skins. Spoon or pipe the potato mixture back into the potato skins. Sprinkle the tops of the potatoes with the remaining crumbled feta cheese.
- Bake and serve. Bake for 15-20 minutes on the center rack of the oven, or until the filling is warmed through and the feta cheese topping is slightly browned in spots. Sprinkle with fresh herbs, if using, and serve immediately!
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and oregano used in this recipe.
- Storage: Leftovers keep beautifully in the fridge for up to 5 days. To reheat, microwave uncovered for 2-3 minutes until heated through. Or wrap loosely in foil and reheat in a 350°F oven for 10-15 minutes. The oven reheating method tends to dry out the potatoes more than the microwave method, so you might consider carefully pouring a tablespoon or so of chicken stock over the potato before wrapping and reheating.
Nutrition
Calories: 249.5kcal | Carbohydrates: 36g | Protein: 4.5g | Fat: 10.8g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.7g | Cholesterol: 0.1mg | Sodium: 886mg | Potassium: 816.5mg | Fiber: 3.3g | Sugar: 1.6g | Vitamin A: 26.7IU | Vitamin C: 18.2mg | Calcium: 51.7mg | Iron: 2.2mg
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