Greek Style Potato Skins Print Email

4 medium russet potatoes
3 tablespoons extra-virgin olive oil
salt, preferably a good finishing salt but Kosher is ok
1/2 cup thick Greek yogurt (such as Fage or strain regular yogurt through cheesecloth)
3 ounces Feta cheese, preferably Greek, crumbled
1 tablespoon minced fresh oregano leaves
zest of 1 lemon, minced
1/4 cup red onion, minced
fresh ground black pepper

Pierce the potatoes with a fork a few times and bake in a 375 degree oven, on a rimmed sheet pan, until fully tender, about 45 minutes to an hour. It is fine if the skins start to brown a bit.

Cut the potatoes in half lengthwise. Hollow them out with a spoon, leaving about a 1/4" thick wall. Save the leftover potato flesh for another purpose. (Read: make some mashed potatoes). If you like, you can also cut them in half the other way to make quarters.

Put the olive oil on the sheet pan. Return the skins to the pan, and rub them on both sides with the oil. Return to the oven, skin side down, and bake for 7 minutes. Flip to skin side up and bake 5 to 10 more minutes, until they are nicely browned and crispy, especially around the inner rim.

Sprinkle each skin with a little bit of salt. Spread each with 1 scant tablespoon of the yogurt. Top each with 1 tablespoon of the feta cheese. Transfer to a heat-proof serving dish. Broil for 3 minutes or until the cheese is starting to melt.

Garnish with the oregano, lemon zest, red onion, black pepper and more salt. Hint: for a rustic look, sprinkle the garnishes from a foot up in the air. This will distribute them evenly and get lots in the pan too. - serves 4 -