Crusty Baked Potatoes With Whipped Feta

Baked potatoes with feta
Food Network
Prep Time
1h 20 min
4 servings

Rolling the potatoes in a salt and herb mixture helps create baked potatoes that are crisp on the outside, and fluffy on the inside.



Tbsp chopped fresh rosemary
tsp fresh thyme leaves
Grated zest of 1 large lemon
Tbsp coarse fleur de sel or sea salt
large (8- to 10-oz) Idaho baking potatoes
Good olive oil
Whipped Feta (see recipe)
Chopped fresh chives

Whipped Feta

oz Greek feta, crumbled
oz cream cheese, at room temperature
cup good olive oil
Tbsp freshly squeezed lemon juice
Kosher salt and freshly ground black pepper


Step 1

Preheat the oven to 400ºF. Line a sheet pan with aluminum foil.

Step 2

Place the rosemary, thyme, lemon zest, and fleur de sel in the bowl of a mini food processor and pulse 10 to 12 times, until finely chopped but not puréed. Spread the mixture in a shallow bowl or plate.

Step 3

Scrub the potatoes, dry them well, and pierce them all over with the tines of a fork. Place the potatoes on the prepared sheet pan and rub them all over with olive oil. Roll each potato in the salt and herb mixture and put them back on the sheet pan. Bake for 60 to 75 minutes, until tender. Slit the top of each potato, squeeze the ends together to open the potato, and top with a generous scoop of whipped feta. Sprinkle with chives and serve hot with extra whipped feta on the side.

Step 4

Place the feta and cream cheese in the bowl of a food processor fitted with the steel blade and pulse until the cheeses are mixed. Add the olive oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper and process until smooth. Refrigerate until ready to serve.

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