Greek Potato Skins


A crispy potato skin is a vessel that can be filled with so many delicious combinations.

There’s nothing wrong with melted cheddar, bacon, sour cream and chives but give this a try instead : soft, warm feta (or goat cheese), kalamata olives, sun dried tomatoes and fresh oregano. What about bacon? Sure, why not. It’s never a bad idea to add bacon to potato skins. In this recipe for Greek potato skins, prosciutto can be used instead for salty, meaty flavor.



4 (3 to 4-inch-long) russet potatoes, scrubbed and dried
½ cup (approximately) extra virgin olive oil
5 ounces feta or fresh goat cheese
1/3 cup sun dried tomatoes in olive oil, chopped
2 tablespoons fresh oregano leaves
½ cup pitted kalamata olives, chopped
Optional: 2 slices prosciutto or cooked bacon, cut into small pieces


Heat the oven to 400°F

Pierce each potato several times with a fork. Place the potatoes directly on the oven rack and bake until a fork easily pierces the potatoes, about 50 minutes.

When potatoes have cooled enough to handle, slice each potato in half lengthwise. Scoop out the flesh with a spoon, leaving just a little bit of potato flesh in the skin. Brush the inside and outside of potato skin generously with extra virgin olive oil and season with salt on both sides.

In a medium bowl, mash together cheese, sun dried tomatoes, oregano and olives (and prosciutto or bacon, if using). Set aside.

Increase oven temp to 475 F

Place the potato halves skin-side up on a baking sheet and bake until crispy, 12 to 15 minutes.

Flip the skins over and fill each one with a scoop of the cheese mixture.  Return to the oven and cook 5 to 10 minutes more, until the cheese is soft and warm. Keep on eye on the potatoes, making sure the edges don’t burn. Serve Greek potato skins immediately, while still warm.

What Should I Do with the Leftover Potato?

One thing about potato skins is that you’re left with extra potato flesh.

Don’t waste it! You can  simply mash it up with with butter and salt, or make potato soup or potato croquettes.

Fresh vs Dried Oregano

Fresh oregano has a strong, pungent aroma and flavor. Used in small amounts it adds a bright, herbal flavor to food. Mediterranean fresh oregano is part of the mint family, and has a similarly clean, fresh flavor. Dried Mediterranean oregano has a milder flavor and aroma.

However, dried Mexican oregano is bolder and has a stronger aroma. It can have a slight lemony or licorice-like character. Dried Mexican oregano can be harder to find in regular grocery stores, so look for it in Latin markets.

Prep Time: 20 minutes – Cook Time: 75 minutes

Serves 8.


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