INGREDIENTS:
For the potatoes:
- 1 Tablespoon fresh rosemary, chopped
- 1 Tablespoon thyme leaves
- 1 Tablespoon fresh parsley, chopped
- Grated zest of 1 large lemon (use juice in whipped feta)
- ½ teaspoon salt
- 4 large baking potatoes
- olive oil
For the whipped feta:
- 8 oz feta
- 8 oz whipped cream cheese
- ¼ cup fresh parsley, roughly chopped
- ¼ cup sliced green onions
- 1 lemon, juiced
- 2 garlic cloves
- 3 Tablespoons olive oil
- 1 Tablespoon honey
- 1 Tablespoon red wine vinegar
- 2-3 dashes hot sauce (optional)
- ½ cup basil, thinly sliced
- ¼ cup thinly sliced chives
INSTRUCTIONS:
To make potatoes:
- Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil.
- Add rosemary, thyme, parsley, lemon zest, and salt in the bowl of a mini food processor and pulse until finely chopped, but not pureed. transfer mixture to a shallow bowl or plate.
- Wash and dry potatoes, and pierce them all over with a fork or a sharp knife. Rub potatoes with olive oil and roll in herb salt mixture. Transfer to prepared baking sheet and bake for 60-70 minutes until tender.
- While potatoes are baking, make whipped feta:
- Add feta cheese to a blender or food processor and pulse until feta is broken into small crumbs. Add the cream cheese and blend on low for 3-4 minutes until cheese are very smooth and combined.
- Add parsley, green onions, lemon, garlic cloves, olive oil, honey, red wine vinegar, and hot sauce - blend until smooth. It’s okay if there are flecks of herbs.
- Remove potatoes from oven, slit the tip of each potato, squeeze the ends together to open the potato, and top with a generous scoop of whipped feta. Sprinkle with basil and chives and serve hot.
Source: Layers of Happiness
Share It To Your Friends!
Loading...