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


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


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.

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

Course/Dish: Potatoes, Pork