Greek Potato Skins

Greek Potato Skins

  • Prep Time: 15 mins
  • Total Time: 1 hrs 30 mins
  • Yield: 32skins

    • About This Recipe

    “You can do most of this recipe ahead, have your skins ready and baked the first 5 minute baking and have your cheese mixture ready and in the fridge. Continue on to the last steps just before serving. These go over well with sports fans, however I think you’ll want to make more than 32!”

    Ingredients

  • 3mediumpotatoes, scrubbed
  • olive oil
  • 4ouncesfeta cheese, crumbled
  • 1 1/2 teaspoonsoregano
  • 1/2 teaspoonbasil
  • 1/4 teaspoonrosemary
  • 1/2 teaspoongarlic salt

    • Directions

  • Heat oven 400f, prick the potatoes and bake 1 hour or until done.
  • Cool potatoes slightly, cut in half, lengthwise and scoop out the pulp leaving a 1/4″ shell (reserve pulp for another use) Cut skins in half lengthwise again and then cut in half crosswise (you’ll have 32 pieces) Brush skins generously with with oil.
  • Bake 5 minutes.
  • Combine the remaining ingredients and top the skins with the cheese mixture.
  • Drizzle with a little oil and broil for 2-3 minutes until cheese is bubbly.

    • Reviews

  • “these are wonderful!!! we had these with other greek dishes and loved them. they are very easy to make and even easier to eat!! thanks for the great recipe bergy!!”

  • “mmmm these were so good my husband ate one and saved one for last! I made them twice baked instead and stuffed all the goodies inside also added some Kalamata Olives and roasted garlic since I was using the oven time mashed it together and topped with the feta. I used green onion because I didn’t have any basil or rosemary on hand. I will def make these again when I do. Thanks =)”

  • “Thank you for this wonderful recipe very delicious very easy, i sliced tomatoes and brushed with olive oil and place on top they were very good”

  • “Bergy, this recipe is absolutely FABULOUS!!!!The crispy potato skins go so well with the herbed and partially melted feta cheese. Mmmm, soooo yummy!I luved the ease of preparing this recipe and how amazing it tasted in the end. Its fit for company for sure, but also simple enough to make it often for yourself. A real winner!I used low-fat feta cheese and just 1/2 ts oil, which worked out really well.THANK YOU SO MUCH for sharing this wonderful recipe with us!Made and reviewed for the Mediterranian Event in the Photo Forum and The Herb of The Month Club in the French Forum April 2010.”

  • “These were very tasty! I just had a problem getting the skin to my mouth without a lot of the feta falling. I think next time I will spread a little sour cream or yogurt on the potato in hopes that the feta will stick to it better. Otherwise, very nice! Thanks.”

  • “These were very tasty :)Used 1 diced garlic clove in place of the garlic salt and worked out well.”

  • “FANTASTIC as can be! NONE left did I see! Made it seem like I did fuss, TRUE! GREAT for entertaining or everyday use too! Helpful hint when placing cheese, If used small spoon and with hand PRESS cheese onto potato, am SURE this will please!”

  • “delicious thank you very much for this wonderful recipe :)”

  • “Delicious! My potatoes were rather small, so I didn’t cut the wedges crosswise. I baked the skins a few more than the 5 minutes called for, as I wanted them extra crispy. The only thing I would do differently next time is use minced fresh garlic instead of garlic salt. Thanks for posting, Bergy!”

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