|Title:||Greek-Style Potato Skins ****|
|Category:||Side Dishes - Clean (Only natural/organic ingredients), Vegetarian|
4 medium russet potatoes
3 T extra virgin olive oil
1/2 c thick Greek yogurt
3 oz. feta cheese- crumbled
1 T minced fresh oregano leaves- or 1/2 t dried oregano
Zest of 1 lemon- minced- or 1/4 t dried lemon zest
1/4 c red onion- minced
Fresh ground black pepper
|Directions:||Pierce the potatoes with a fork a few times and bake in a 375F 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 and hollow them out with a spoon, leaving about a 1/4" thick wall. Save the leftover potato flesh for something else [mashed potatoes].
Brush all sides of the potato skins with olive oil and return to the oven, skin side down, and bake for 7 minutes. Slip 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 T of the yogurt. Top each with 1 T of the feta cheese. Transfer to a heat-proof serving dish and 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.
|Makes:||8 potato skins|