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Crusty Baked Potatoes with Whipped Feta

Recipe by Evelyn Marcella Rivera

Baked potatoes rubbed in olive oil and rolled in a rosemary, thyme, lemon zest, and coarse salt crust, then split and topped with cool, tangy whipped feta. A simple dish with a crispy-creamy, hot-cold contrast.

  • Total Time1 hour 20 minutes
  • Yield4 servings 1x

Ingredients

Units Scale
  • 1 tablespoon fresh rosemary (chopped)
  • 2 teaspoons fresh thyme leaves
  • 1 large lemon (zested)
  • 1 tablespoon coarse fleur de sel or sea salt
  • 4 large Idaho baking potatoes (8 to 10 ounces each)
  • good olive oil (for rubbing)
  • fresh chives (chopped, for serving)
  • 6 ounces Greek feta (crumbled)
  • 2 ounces cream cheese (at room temperature)
  • 1/3 cup good olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • kosher salt and black pepper (to taste)

Instructions

  1. Preheat the oven to 400°F. Line a sheet pan with aluminum foil.
  2. Place the rosemary, thyme, lemon zest, and coarse salt in a mini food processor and pulse 10 to 12 times, until finely chopped but not puréed. Spread in a shallow bowl or plate.
  3. Scrub the potatoes, dry them well, and pierce all over with a fork. Set on the sheet pan and rub all over with olive oil. Roll each potato in the salt-herb mixture and return to the pan.
  4. Bake 60 to 75 minutes, until tender. Slit the top of each potato, squeeze the ends together to open it, and top with a generous scoop of whipped feta. Sprinkle with chives and serve hot with extra whipped feta on the side.
  5. Whipped feta: Place the feta and cream cheese in a food processor and pulse until mixed. Add the olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth. Refrigerate until ready to serve.

Notes

Use starchy Idaho/russet potatoes for a fluffy interior and sturdy, crisp skin. Dry the potatoes well and pierce all over before oiling — damp skin steams instead of crisping. Use coarse salt for both seasoning and texture. Go easy salting the whipped feta, since feta is already salty. Serve hot, topping just before serving so the cold feta keeps its contrast. The whipped feta keeps several days in the fridge and is great on toast, vegetables, or as a dip.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes

Find it online: https://blesseddish.com/crusty-baked-potatoes/