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Greek Twice-Baked Potatoes Recipe

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3.9 from 9 reviews

Greek Twice-Baked Potatoes offer a vibrant Mediterranean twist on the classic twice-baked potato. This recipe features fluffy potato flesh combined with fragrant garlic-infused olive oil, tangy lemon, fresh oregano, and creamy feta cheese, all baked until golden and delicious. Perfect as a flavorful side dish that is both light and satisfying.

Ingredients

Potatoes and Seasoning

  • 4 large russet potatoes, well-scrubbed
  • 1 tablespoon kosher salt, plus more as needed
  • Freshly ground black pepper to season
  • Chopped fresh herbs, for garnish (optional)

Garlic Oil and Flavorings

  • 6 tablespoons extra virgin olive oil, divided
  • 4 garlic cloves, finely chopped
  • 1/4 cup chicken stock
  • 1 lemon, zested and juiced
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano

Cheese

  • 1 8-ounce block feta cheese, drained and crumbled

Instructions

  1. Get ready. Preheat your oven to 400°F. Place a rimmed baking sheet on the bottom rack of the oven and a second rack above it in the middle to prepare for roasting the potatoes.
  2. Prepare the potatoes. Poke holes in each potato with a fork or skewer. In a large bowl, drizzle the potatoes with 2 tablespoons olive oil and 1 tablespoon kosher salt, tossing them until evenly coated. Wipe the bowl clean and set aside for later use.
  3. Bake the potatoes. Arrange the potatoes directly on the middle oven rack with the baking sheet underneath to catch drips. Roast for 60 minutes until skins are crispy and interiors are soft. Remove from oven and let cool for about 20 minutes. Keep the oven on and remove the baking sheet to the side.
  4. Make the garlic oil. Meanwhile, combine the remaining 4 tablespoons olive oil and chopped garlic in a small saucepan. Cook over medium-low heat, swirling frequently, until the oil shimmers and the garlic is fragrant and lightly sizzling but not browned (about 4 minutes). Remove from heat and transfer the mixture to a large heat-proof bowl to cool slightly.
  5. Scrape out the potatoes. Once cooled enough to handle, cut the potatoes lengthwise and scoop out the flesh into the reserved bowl with garlic oil. Place the empty skins on the baking sheet.
  6. Season the potatoes. Mash or whip the potato flesh until smooth. Stir in the chicken stock, lemon zest and juice, and season with salt and black pepper to taste. Fold in the oregano and half of the crumbled feta gently.
  7. Fill the potato skins. Spoon or pipe the potato mixture back into the skins evenly. Top each stuffed potato with the remaining feta cheese.
  8. Bake and serve. Bake the filled potatoes on the center rack for 15-20 minutes until warmed through and the feta on top is slightly browned. Garnish with fresh herbs if desired and serve immediately for best flavor.

Notes

  • Make sure not to burn the garlic when infusing the oil; cook it low and slow to release flavors without browning.
  • Using chicken stock adds moisture and depth, but vegetable stock can be a good substitute for a vegetarian version (omit feta or find a vegetarian alternative for strict diets).
  • The lemon zest and juice give a fresh brightness that balances the richness of the feta and potatoes.
  • Russet potatoes work best for baking due to their fluffy texture after cooking.
  • Optionally garnish with fresh oregano, parsley, or thyme for extra herbal notes.
  • For extra crispy skins, be sure they are dry before oiling and baking initially.

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