Greek Potato Skins

5.0(9)

You can do most of this recipe ahead, have your skins ready and baked the first 5 minute baking and have your cheese mixture ready and in the fridge. Continue on to the last steps just before serving. These go over well with sports fans, however I think you'll want to make more than 32!

by Bergy·published 2001-11-18

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Potato

Servings

32 skins

Total time

1h 30m

prep 15 min

Calories / serving

25 kcal

Ingredients (7)

serves

3 medium potatoes, scrubbedpotato
olive oilolive-oil
4 ounces feta cheese, crumbledfeta
1 1/2 teaspoons oreganooregano
1/2 teaspoon basilbasil
1/4 teaspoon rosemaryrosemary
1/2 teaspoon garlic saltsalt

Instructions (5 steps)

01Heat oven 400f, prick the potatoes and bake 1 hour or until done.
02Cool potatoes slightly, cut in half, lengthwise and scoop out the pulp leaving a 1/4" shell (reserve pulp for another use) Cut skins in half lengthwise again and then cut in half crosswise (you'll have 32 pieces) Brush skins generously with with oil.
03Bake 5 minutes.
04Combine the remaining ingredients and top the skins with the cheese mixture.
05Drizzle with a little oil and broil for 2-3 minutes until cheese is bubbly.

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