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Nutrition Facts
Serving Size 1 skins 25g Recipe makes 32 skins)
Calories 25
Calories from Fat 7		(29%)
Amount Per Serving		%DV
	Total Fat 0.8g	1%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 43mg		1%
Potassium 86mg		2%
Total Carbohydrate 3.6g		1%
	Dietary Fiber 0.5g	1%
	Sugars 0.3g
Protein 0.9g		1%
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Greek Potato Skins

Recipe #14493 | 1½ hours | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Bergy
Nov 18, 2001

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!

32 skins (change servings and units)

Ingredients

3 medium potatoes, scrubbed
olive oil
4 ounces feta cheese, crumbled
1 1/2 teaspoons oregano
1/2 teaspoon basil
1/4 teaspoon rosemary
1/2 teaspoon garlic salt

Directions

1
Heat oven 400f, prick the potatoes and bake 1 hour or until done.
2
Cool 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.
3
Bake 5 minutes.
4
Combine the remaining ingredients and top the skins with the cheese mixture.
5
Drizzle with a little oil and broil for 2-3 minutes until cheese is bubbly.

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Featured Reviews for This Recipe

From: Sue L

On May 1, 2008

These were very tasty! I just had a problem getting the skin to my mouth without a lot of the feta falling. I think next time I will spread a little sour cream or yogurt on the potato in hopes that the feta will stick to it better. Otherwise, very nice! Thanks.

1 person found this review helpful

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From: Hottyweathergirl

On Nov 29, 2007

These were very tasty Used 1 diced garlic clove in place of the garlic salt and worked out well.

1 person found this review helpful

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From: mickeydownunder

On Nov 27, 2007

FANTASTIC as can be! NONE left did I see! Made it seem like I did fuss, TRUE! GREAT for entertaining or everyday use too! Helpful hint when placing cheese, If used small spoon and with hand PRESS cheese onto potato, am SURE this will please!

2 people found this review helpful

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From: GaylaJ

On Jun 4, 2006

Delicious! My potatoes were rather small, so I didn't cut the wedges crosswise. I baked the skins a few more than the 5 minutes called for, as I wanted them extra crispy. The only thing I would do differently next time is use minced fresh garlic instead of garlic salt. Thanks for posting, Bergy!

2 people found this review helpful

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