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Greek Style Potato Skins

Greek Style Potato Skins

  By Lynn

February 20, 2019

Are you looking for finger food that you can serve any season of the year?

We have just the recipe for you...Greek-Style Potato Skins. They are scrumptious and are sure to please!

Greek Style Potato Skins


1Pierce the potatoes with a fork a few times and bake in a 375 degree 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.

2Cut the potatoes in half lengthwise. Hollow them out with a spoon, leaving about a 1/4" thick wall. Save the leftover potato flesh for another purpose. (Read: make some mashed potatoes). If you like, you can also cut them in half the other way to make quarters.

3Put the olive oil on the sheet pan. Return the skins to the pan, and rub them on both sides with the oil. Return to the oven, skin side down, and bake for 7 minutes. Flip to skin side up and bake 5 to 10 more minutes, until they are nicely browned and crispy, especially around the inner rim.

4Sprinkle each skin with a little bit of salt. Spread each with 1 scant tablespoon of the yogurt. Top each with 1 tablespoon of the feta cheese. Transfer to a heat-proof serving dish. Broil for 3 minutes or until the cheese is starting to melt.

5Garnish with the oregano, lemon zest, red onion, black pepper and more salt. Hint: for a rustic look, sprinkle the garnishes from a foot up in the air. This will distribute them evenly and get lots in the pan too.

Credit: Serious Eats


4 medium russet potatoes

3 tbsp extra-virgin olive oil

dash salt, a good finishing salt or Kosher

1/2 cup thick Greek yogurt or drain regular yogurt

3 oz. Feta cheese, crumbled

1 tbsp minced fresh oregano leaves

1 Zest of 1 lemon minced

1/4 cup red onion, minced

dash fresh ground black pepper

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