Greek Potato Skins
Crispy, golden, and bursting with Mediterranean flavors, Greek Potato Skins are the perfect fusion of comfort food and vibrant Greek cuisine. These Russet potato skins are twice-baked for irresistible crunch and loaded with a savory mix of creamy feta cheese, juicy cherry tomatoes, briny Kalamata olives, crisp cucumber, and red onion. A drizzle of tangy homemade Greek yogurt sauce infused with lemon, garlic, and oregano ties it all together, creating a fresh, mouthwatering topping. Perfect as an appetizer, snack, or light meal, these potato skins are a healthy yet indulgent way to enjoy your favorite Greek ingredients. Prep-friendly and deliciously satisfying, they’ll have everyone reaching for seconds!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 100 grams Feta cheese
- 8 pieces Cherry tomatoes
- 10 pieces Kalamata olives
- 0.25 medium Red onion
- 0.25 medium Cucumber
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Dried oregano
- 100 grams Greek yogurt
- 1 tablespoon Lemon juice
- 1 clove Garlic
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Wash and scrub the russet potatoes thoroughly. Pat them dry with a towel.
Pierce each potato several times with a fork, then rub them with 1 tablespoon of olive oil. Sprinkle with 0.5 teaspoons of salt.
Place the potatoes directly on the baking sheet and bake for 40-50 minutes, or until the potatoes are tender when pierced with a fork. Remove from the oven and allow to cool slightly.
While the potatoes are cooling, prepare the Greek toppings. Dice the cherry tomatoes, Kalamata olives, cucumber, and red onion into small pieces. Chop the fresh parsley finely.
In a small bowl, mix the Greek yogurt with lemon juice, finely minced garlic, 0.5 teaspoons of dried oregano, a pinch of salt, and a little black pepper. Stir until smooth and set aside.
Once the potatoes are cool enough to handle, cut each one in half lengthwise. Scoop out the center of each half, leaving about 1/4 inch of potato flesh on the skin. Save the scooped-out potato for another use (like mashed potatoes!).
Brush the potato skins, inside and out, with the remaining 1 tablespoon of olive oil. Sprinkle lightly with salt and pepper.
Place the potato skins back onto the baking sheet, skin-side down, and bake for another 10-15 minutes until the edges are crispy.
Remove the crispy potato skins from the oven and let them cool slightly before filling.
Fill each potato skin with crumbled feta cheese, diced cherry tomatoes, olives, cucumber, and red onion. Drizzle with prepared Greek yogurt sauce and sprinkle with fresh parsley.
Serve immediately and enjoy your Mediterranean-inspired Greek Potato Skins!
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 4287 mg | 186% | |
| Total Carbohydrate | 287.9 g | 105% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 22.8 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 852 mg | 66% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 7436 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
