This delicious Crusty Baked Potatoes With Whipped Fetarecipe from Barefoot Contessa has a crispy, herb-infused crust and a creamy whipped feta topping. The combination of lemon, rosemary, and thyme makes it extra flavourful. Perfect as a side or a light meal!
Ingredients Needed
For the Potatoes
- 1 tbsp fresh rosemary, chopped
- 2 tsp fresh thyme leaves
- Zest of 1 large lemon
- 1 tbsp coarse sea salt or fleur de sel
- 4 large baking potatoes (225-280g each)
- 2 tbsp olive oil
- Chopped fresh chives, for garnish
For the Whipped Feta
- 170g Greek feta, crumbled
- 55g cream cheese, at room temperature
- 80ml olive oil
- 2 tbsp fresh lemon juice
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
How To Make Crusty Baked Potatoes With Whipped Feta
- Preheat the oven: Heat to 200°C (180°C fan)/400°F/Gas Mark 6 and line a baking tray with foil.
- Make the seasoning mix: Blend rosemary, thyme, lemon zest, and salt in a mini food processor until finely chopped. Spread onto a plate.
- Prepare the potatoes: Scrub the potatoes, dry them well, and pierce them all over with a fork. Rub each potato with olive oil, then roll in the seasoning mix. Place on the baking tray.
- Bake the potatoes: Bake for 60 to 75 minutes until the potatoes are crispy outside and soft inside.
- Make the whipped feta: Blend feta and cream cheese in a food processor until just combined. Add olive oil, lemon juice, salt, and pepper, then process until smooth. Refrigerate until serving.
- Serve: Slit open each potato, squeeze the ends to open it up, and top with a generous scoop of whipped feta. Sprinkle with chives and serve hot with extra whipped feta on the side.
Recipe Tips
- Choose the right potatoes: Use Idaho or Russet potatoes for the crispiest skin and fluffy inside.
- Rub the oil first: Rubbing oil on before rolling in the seasoning helps the crust stick better.
- Pierce the potatoes properly!: This prevents them from bursting while baking.
- Don’t overprocess the feta: Pulse just until creamy; over-blending can make it too runny.
- Serve immediately: The crust is crispiest right out of the oven!
How To Store & Reheat Leftovers
- Refrigerate: Store leftover crusty baked potatoes with whipped feta in an airtight container for up to 3 days. Keep whipped feta separate.
- Reheating: Reheat leftover crusty baked potatoes with whipped feta With Whipped Fetaat 350°F for 15 minutes or microwave for 1-2 minutes until hot.
Nutrition Facts
- Calories: 380
- Total Fat: 22g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 850mg
- Potassium: 900mg
- Total Carbs: 35g
- Fiber: 4g
- Sugars: 2g
- Protein: 10g
Try More Recipes:
Barefoot Contessa Crusty Baked Potatoes With Whipped Feta
Description
This delicious Crusty Baked Potatoes With Whipped Fetarecipe from Barefoot Contessa has a crispy, herb-infused crust and a creamy whipped feta topping. The combination of lemon, rosemary, and thyme makes it extra flavourful. Perfect as a side or a light meal!
Ingredients
For the Potatoes
For the Whipped Feta
Instructions
- Preheat the oven: Heat to 200°C (180°C fan)/400°F/Gas Mark 6 and line a baking tray with foil.
- Make the seasoning mix: Blend rosemary, thyme, lemon zest, and salt in a mini food processor until finely chopped. Spread onto a plate.
- Prepare the potatoes: Scrub the potatoes, dry them well, and pierce them all over with a fork. Rub each potato with olive oil, then roll in the seasoning mix. Place on the baking tray.
- Bake the potatoes: Bake for 60 to 75 minutes until the potatoes are crispy outside and soft inside.
- Make the whipped feta: Blend feta and cream cheese in a food processor until just combined. Add olive oil, lemon juice, salt, and pepper, then process until smooth. Refrigerate until serving.
- Serve: Slit open each potato, squeeze the ends to open it up, and top with a generous scoop of whipped feta. Sprinkle with chives and serve hot with extra whipped feta on the side.
Notes
- Choose the right potatoes: Use Idaho or Russet potatoes for the crispiest skin and fluffy inside.
- Rub the oil first: Rubbing oil on before rolling in the seasoning helps the crust stick better.
- Pierce the potatoes properly!: This prevents them from bursting while baking.
- Don’t overprocess the feta: Pulse just until creamy; over-blending can make it too runny.
- Serve immediately: The crust is crispiest right out of the oven!
Barefoot Contessa Crusty Baked Potatoes With Whipped Feta