Greek Potato Skins

Crispy, golden, and bursting with Mediterranean flavors, Greek Potato Skins are the perfect fusion of comfort food and vibrant Greek cuisine. These Russet potato skins are twice-baked for irresistible crunch and loaded with a savory mix of creamy feta cheese, juicy cherry tomatoes, briny Kalamata olives, crisp cucumber, and red onion. A drizzle of tangy homemade Greek yogurt sauce infused with lemon, garlic, and oregano ties it all together, creating a fresh, mouthwatering topping. Perfect as an appetizer, snack, or light meal, these potato skins are a healthy yet indulgent way to enjoy your favorite Greek ingredients. Prep-friendly and deliciously satisfying, they’ll have everyone reaching for seconds!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 large Russet potatoes
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 100 grams Feta cheese
• 8 pieces Cherry tomatoes
• 10 pieces Kalamata olives
• 0.25 medium Red onion
• 0.25 medium Cucumber
• 2 tablespoons Fresh parsley
• 0.5 teaspoons Dried oregano
• 100 grams Greek yogurt
• 1 tablespoon Lemon juice
• 1 clove Garlic

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Step 2

Wash and scrub the russet potatoes thoroughly. Pat them dry with a towel.

Step 3

Pierce each potato several times with a fork, then rub them with 1 tablespoon of olive oil. Sprinkle with 0.5 teaspoons of salt.

Step 4

Place the potatoes directly on the baking sheet and bake for 40-50 minutes, or until the potatoes are tender when pierced with a fork. Remove from the oven and allow to cool slightly.

Step 5

While the potatoes are cooling, prepare the Greek toppings. Dice the cherry tomatoes, Kalamata olives, cucumber, and red onion into small pieces. Chop the fresh parsley finely.

Step 6

In a small bowl, mix the Greek yogurt with lemon juice, finely minced garlic, 0.5 teaspoons of dried oregano, a pinch of salt, and a little black pepper. Stir until smooth and set aside.

Step 7

Once the potatoes are cool enough to handle, cut each one in half lengthwise. Scoop out the center of each half, leaving about 1/4 inch of potato flesh on the skin. Save the scooped-out potato for another use (like mashed potatoes!).

Step 8

Brush the potato skins, inside and out, with the remaining 1 tablespoon of olive oil. Sprinkle lightly with salt and pepper.

Step 9

Place the potato skins back onto the baking sheet, skin-side down, and bake for another 10-15 minutes until the edges are crispy.

Step 10

Remove the crispy potato skins from the oven and let them cool slightly before filling.

Step 11

Fill each potato skin with crumbled feta cheese, diced cherry tomatoes, olives, cucumber, and red onion. Drizzle with prepared Greek yogurt sauce and sprinkle with fresh parsley.

Step 12

Serve immediately and enjoy your Mediterranean-inspired Greek Potato Skins!

Nutrition Facts

Serving size	1724.6 grams (1724.6g)

Amount per serving	% Daily Value*
Calories	1929

Total Fat 62.50g	80%
Saturated Fat 19.50g	98%
Polyunsaturated Fat 3.30g
Cholesterol 92mg	31%
Sodium 4287mg	186%
Total Carbohydrate 287.90g	105%
Dietary Fiber 27.00g	96%
Total Sugars 22.80g
Protein 58.10g	116%

Vitamin D 16IU	80%
Calcium 852mg	66%
Iron 18mg	99%
Potassium 7437mg	158%

*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.

Source of Calories

Fat: 28.9%

Protein: 11.9%

Carbs: 59.2%