Greek-Style Twice Baked Potato w/ Feta & Rosemary

Name: Greek-Style Twice Baked Potato w/ Feta & Rosemary
Yield: 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

By Marsha Gardner
@mrdick1950

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

Rating:

★★★★★ 2 votes5

Comments:

4 Comments

Serves:

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

Step-by-Step

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.

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

Course/Dish: Potatoes Pork

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