Greek-Style Twice Baked Potato w/ Feta & Rosemary

1
Marsha Gardner

By
@mrdick1950

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

Rating:

★★★★★ 2 votes

Comments:
Serves:
4

Ingredients

  • 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

Step-by-Step

  1. Cut 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.

Printable Recipe Card

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

Course/Dish: Potatoes Pork



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