Description
Barefoot Contessa’s crusty baked potatoes elevate simple ingredients into a Mediterranean-inspired masterpiece. Rich, creamy whipped feta complements crispy potato skins, creating an irresistible side dish you’ll savor with pure culinary delight.
Ingredients
Scale
Potatoes and Cheese:
- 4 large baking potatoes (225-280g / 8–10 ounces each)
- 170g (6 ounces) Greek feta, crumbled
- 55g (2 ounces) cream cheese, at room temperature
Herbs and Seasonings:
- 1 tablespoon fresh rosemary, chopped
- 2 teaspoons fresh thyme leaves
- 1 tablespoon coarse sea salt or fleur de sel
- Zest of 1 large lemon
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Oils and Liquid Ingredients:
- 2 tablespoons olive oil
- 80 milliliters (2.7 fluid ounces) olive oil
- 2 tablespoons fresh lemon juice
- Chopped fresh chives, for garnish
Instructions
- Thoroughly wash potatoes and pat dry with a clean kitchen towel, ensuring no moisture remains on the surface.
- Use a fork to puncture multiple holes across each potato, allowing steam to escape during roasting and preventing potential potato explosions.
- Create an aromatic herb blend by finely chopping fresh rosemary, thyme, and grating lemon zest, mixing with kosher salt to form a fragrant seasoning mixture.
- Drizzle each potato with extra virgin olive oil, ensuring complete and even coverage by gently massaging the oil into the potato skin.
- Roll the oil-coated potatoes in the prepared herb seasoning, pressing gently to help the mixture adhere completely to the potato surface.
- Arrange seasoned potatoes on a foil-lined baking tray, ensuring they are not touching each other to promote even heat circulation.
- Position the baking tray in a preheated oven set to 200°C (180°C fan)/400°F, creating an environment for crispy exterior and creamy interior.
- Roast potatoes for 60 to 75 minutes, rotating the tray midway to guarantee uniform browning and consistent cooking.
- While potatoes roast, prepare whipped feta by combining crumbled feta cheese and cream cheese in a food processor until smooth and creamy.
- Enhance the whipped feta by adding olive oil, fresh lemon juice, ground black pepper, and a pinch of salt, blending until silky and well-incorporated.
- Once potatoes are golden and crisp, remove from oven and allow to rest for 2-3 minutes.
- Carefully slice each potato lengthwise, gently squeezing the ends to create a fluffy interior opening.
- Generously top each potato with whipped feta, garnish with finely chopped chives, and serve immediately while still warm.
Notes
- Grab medium-sized potatoes with uniform shape for even cooking and perfect texture.
- Massage olive oil generously to create a golden, crispy exterior that seals in moisture.
- Poke small holes using a fork to release steam and prevent potato explosions during baking.
- Crumble feta cheese gently to maintain slight chunks for exciting bursts of tangy flavor.
- Enjoy these potatoes hot and fresh for maximum crunchiness and mouthwatering appeal.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 2g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 7g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg