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Delicious Greek twice-baked potatoes topped with herbs and cheese

Greek Twice-Baked Potatoes

Golden, crispy Greek Twice-Baked Potatoes filled with a creamy, lemon-infused mixture of feta and oregano, evoking nostalgic comfort and culinary adventure.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes Avoid waxy varieties for better texture.
  • 6 tablespoons extra virgin olive oil A splash of melted butter can also work.
  • 1 tablespoon kosher salt Essential for flavor; can season more to taste.
  • 4 cloves garlic (finely chopped) Garlic powder can substitute if in a pinch.
  • 1/4 cup chicken stock Vegetable broth is a great alternative for vegetarian option.
  • 1 whole lemon (zested and juiced) Lime can work in a pinch.
  • 2 tablespoons minced fresh oregano Thyme or parsley can substitute.
  • to taste freshly ground black pepper Add red pepper flakes for some heat.
  • 1 8-ounce block feta cheese (drained and crumbled) Goat cheese can be an alternative.
  • to taste chopped fresh herbs (for garnish, optional) Add a pop of color and freshness before serving.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Position a rimmed baking sheet on the bottom rack and a second rack in the middle of the oven.
  2. Poke a few holes in each potato with a fork to allow steam to escape. In a large bowl, drizzle 2 tablespoons of olive oil and 1 tablespoon of kosher salt over the potatoes. Toss until evenly coated.
Baking the Potatoes
  1. Place the potatoes directly on the middle rack of the oven with the baking sheet beneath to catch drips. Roast for about 60 minutes, or until the skin is crispy and the insides are soft. Once baked, allow to cool for about 20 minutes.
Making the Garlic Oil
  1. While the potatoes bake, heat the remaining 4 tablespoons of olive oil and garlic in a small saucepan over medium-low heat until the oil shimmers and the garlic is fragrant but not browned (about 4 minutes).
Preparing the Filling
  1. Cut the cooled potatoes in half lengthwise and scoop the flesh into the bowl with the garlic oil. Leave the skins intact on the baking sheet.
  2. Mash the potato flesh until smooth, then add chicken stock, lemon zest, lemon juice, and season generously with salt and pepper. Fold in the oregano and half of the crumbled feta.
Filling and Final Baking
  1. Spoon or pipe the potato mixture back into the skins. Top with the remaining feta.
  2. Return to the oven and bake for an additional 15-20 minutes until the filling is warmed through and the feta is slightly browned. Garnish with fresh herbs if desired.

Notes

For a creamier filling, add a dollop of sour cream or Greek yogurt when mixing the potatoes. Use a piping bag for a neat presentation. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.