Greek-Style Potato Skins

An uptown version of the game day classic. Adapted from a recipe by Michael Natkin at Serious Eats http://bit.ly/8ueC3B

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. Cut potatoes in half lengthwise. Scoop out the center of the flesh, leaving a 1/4" wall. (The removed flesh makes excellent mashed potatoes.).
3. 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.
4. 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.
5. 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.).