GREEK-STYLE TWICE BAKED POTATO W/ FETA & ROSEMARY

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

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

Provided by Marsha Gardner @mrdick1950

Categories     Potatoes

Number Of Ingredients 11

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

Steps:

  • 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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