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Greek Twice-Baked Potatoes Recipe

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4.1 from 7 reviews

  • Author: Molly
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

These Greek Twice-Baked Potatoes combine crispy roasted potato skins filled with a creamy, flavorful mixture of mashed potato, garlic-infused olive oil, fresh lemon, chicken stock, oregano, and tangy feta cheese. Finished with a golden, bubbly feta topping and optional fresh herbs, this comforting dish is perfect as a savory side or a satisfying vegetarian main.

Ingredients

Potatoes and Seasoning

  • 4 large russet potatoes, well-scrubbed
  • 1 tablespoon kosher salt, plus more as needed
  • Freshly ground black pepper, to season

Garlic Olive Oil

  • 6 tablespoons extra virgin olive oil, divided
  • 4 garlic cloves, finely chopped

Filling and Garnish

  • 1/4 cup chicken stock
  • 1 lemon, zested and juiced
  • 2 tablespoons minced fresh oregano
  • 1 8-ounce block feta cheese, drained and crumbled
  • Chopped fresh herbs, for garnish (optional)

Instructions

  1. 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 to prepare for baking the potatoes and catching any drips.
  2. 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 until evenly coated. Wipe the bowl clean and set aside for later.
  3. Bake the potatoes: Arrange the potatoes directly on the middle oven rack, with the baking sheet directly below. Roast for 60 minutes, or until skins are crispy and interiors are completely soft. Remove from oven and let cool for about 20 minutes. Keep oven on but remove the baking sheet and set aside.
  4. Make the garlic oil: While potatoes roast, combine remaining 4 tablespoons olive oil and chopped garlic in a small saucepan. Heat over medium-low, swirling frequently until the oil shimmers and garlic becomes fragrant (about 4 minutes) without browning. Remove from heat and scrape garlic oil into a large heat-proof bowl. Allow to cool slightly.
  5. Scrape out the potatoes: When cool enough to handle, cut potatoes in half lengthwise and scoop the flesh into the reserved bowl with garlic oil. Place empty potato skins on the reserved baking sheet.
  6. Season the potatoes: Mash the potatoes until smooth with no large lumps. Stir in chicken stock, lemon zest and juice, salt, and pepper to taste. Fold in fresh oregano and half of the crumbled feta cheese gently.
  7. Fill the potato skins: Spoon or pipe the potato mixture back into the empty potato skins. Sprinkle the remaining feta cheese evenly on top.
  8. Bake and serve: Return the filled potatoes to the center rack of the oven and bake for 15-20 minutes until the filling is warmed through and the feta topping is slightly browned. Garnish with chopped fresh herbs if desired and serve immediately.

Notes

  • Use gloves or a towel when handling hot potatoes to avoid burns.
  • You can substitute chicken stock with vegetable stock for a vegetarian option.
  • Ensure garlic does not burn when making garlic oil, as burnt garlic will impart bitterness.
  • Feta cheese can be substituted with a similar crumbly cheese like cotija or queso fresco for variation.
  • Make sure potatoes are fully cooked and soft before mashing for a creamy texture.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Greek

Find it online: https://recipeglimpse.com/greek-twice-baked-potatoes-recipe/