Greek-Style Twice Baked Potato w/ Feta & Rosemary

Marsha Gardner


We make a meal out of the baked potato by adding a nice salad.

★★★★★ 2 votes


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4 large
baking potatoes, baked
2 c
spinach-artichoke parmesan dip or artichoke jalapeno dip
1 1/2 c
ham, diced or bacon, crumbled
1 1/2 c
feta cheese, crumbled
1 c
red bell pepper, finely dice
1 c
onion, finely diced
1 tsp
kosher salt
1 tsp
freshly ground black pepper
1 Tbsp
fresh rosemary, snipped
2 Tbsp
green onions for garnish
2 Tbsp
cheddar cheese, shredded for garnish , optional

How to Make Greek-Style Twice Baked Potato w/ Feta & Rosemary


  • 1Cut off the top 1/3 of the baked potato and discard. Scoop out the insides of the remaining potato into a bowl.

    Add the rest of the above ingredients and mix until combined. Place the mixture into the potato skins and place into a baking dish.

    Bake in a preheated 400° oven for 35-40 minutes. Garnish with green onion.

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About Greek-Style Twice Baked Potato w/ Feta & Rosemary

Course/Dish: Potatoes, Pork

Show 4 Comments & Reviews

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