Prep 10 mins
Cook 1 hr 20 mins
An uptown version of the game day classic. Adapted from a recipe by Michael Natkin at Serious Eats http://bit.ly/8ueC3B
- 4 russet potatoes (or other dry starchy potato)
- 3 tablespoons extra virgin olive oil
- kosher salt
- 1⁄2 cup Greek yogurt or 1⁄2 cup plain yogurt, drained in cheesecloth for an hour
- 3 ounces feta cheese, crumbled (preferably a Greek brand)
- 1 tablespoon minced fresh oregano leaves
- 1 lemon, zest of, minced
- 1⁄4 cup minced red onion
- fresh ground black pepper
- Pierce potatoes all over with a fork and place on a sheet pan. Bake in a preheated 375°F oven for 45-60 min, turning once, until fully tender.
- Cut potatoes in half lengthwise. Scoop out the center of the flesh, leaving a 1/4" wall. (The removed flesh makes excellent mashed potatoes.).
- Drizzle potato skins on both sides with olive oil, rubbing all over gently. Place back on sheet pan, skin side down, and return to oven for 7 minutes. Flip to skin side up and bake 5-10 minutes more, until nice and crispy and browned on the inner rim.
- Sprinkle a nice pinch of kosher or finishing salt on the inside of each skin. Spread each with a tablespoon of yogurt, then sprinkle with a tablespoon of Feta. Place on a heatproof serving dish. Place under the broiler for 3 minutes, or until cheese begins to melt.
- Sprinkle oregano, lemon zest, red onion, black pepper and more salt over skins, then serve hot. (Sprinkling from high up gives even distribution and a rustic look to the serving plate.).
These were just as easy to make as any potato skin! I only baked them skin side up and they were done just fine. It all depends on how much flesh you are able to remove beforehand. Thanks for posting!