Greek Style Potato Skins
Take your appetizer game to the next level with these irresistibly crispy and flavorful Greek Style Potato Skins! This Mediterranean-inspired twist on a classic favorite features perfectly roasted Russet potato skins brushed with olive oil for extra crunch, then loaded with tangy crumbled feta cheese, briny Kalamata olives, sweet cherry tomatoes, and zesty red onion. Finished with a drizzle of creamy tzatziki sauce and a sprinkle of fresh parsley, these potato skins deliver a vibrant medley of flavors and textures in every bite. Perfect as a party snack, appetizer, or even a light meal, this recipe comes together in just over an hour and yields four delicious servings. Elevate your potato skin repertoire with this easy-to-make, crowd-pleasing dish that’s sure to become a favorite among Greek cuisine lovers!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Crumbled feta cheese
- 0.5 cup Kalamata olives
- 0.5 cup Cherry tomatoes
- 0.25 cup Red onion
- 2 tablespoons Fresh parsley
- 0.25 cup Tzatziki sauce
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and pat them dry. Pierce each potato a few times with a fork to allow steam to escape.
Place the potatoes on a baking sheet and bake for about 45 minutes or until they are fully cooked and tender. Remove from the oven and let them cool until they are safe to handle.
Slice each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/4 inch of potato attached to the skin. Reserve the scooped-out flesh for another use.
Brush the hollowed-out potato skins with olive oil on both the inside and outside. Sprinkle with salt and black pepper.
Place the potato skins back onto the baking sheet, skin-side down, and bake for 10 minutes at 400°F (200°C) until they are crispy.
While the potato skins bake, prepare the fillings. Chop the Kalamata olives, cherry tomatoes, and red onion into small pieces. Finely chop the fresh parsley.
Remove the potato skins from the oven and sprinkle crumbled feta cheese evenly into each skin. Add a layer of chopped Kalamata olives, cherry tomatoes, and red onion on top.
Return the filled potato skins to the oven and bake for an additional 5 minutes, just until the cheese is slightly melted and everything is warmed through.
Drizzle each potato skin with tzatziki sauce and garnish with fresh parsley before serving.
Serve immediately and enjoy your delicious Greek Style Potato Skins!
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 2771 mg | 120% | |
| Total Carbohydrate | 283.4 g | 103% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 19.4 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 7118 mg | 151% | |
*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.
