Ingredients: |
Ingredients: 1 T chopped fresh rosemary...
2 t fresh thyme leaves...
Grated zest of 1 large lemon...
1 T of coarse sea salt or fleur de sel...
Good olive oil...
Whipped feta, recipe follows...
Chopped fresh chives...
Whipped feta
6 oz. of Greek feta cheese, crumbled...
2 oz. of cream cheese, must be at room temperature, to properly mix...
1/3 cup good olive oil...
2 T freshly squeezed lemon juice...
Kosher salt and freshly ground pepper...
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Directions: |
Directions:Preheat oven to 350º...
Line a sheet pan with aluminum foil...
Place the Rosemary, thyme, lemon zest and the sea salt in the bowl of a mini food processor....
Pulse this 10 to 12 times, until finely chopped but not puréed...
Spread the mixture on a plate...
Scrub the potatoes, dry them well, pierce them all over with a fork...
Rub some olive oil all over each one...
Roll each potato in the mixture and place on foiled sheet pan...
Bake for 60 to 75 minutes in oven....potatoes should be about 8 oz. each...
While potatoes bake, prepare the whipped feta...
Place the feta and room temperature cream cheese in the mini food processor, pulse until cheeses are mixed...
Add the olive oil, lemon juice, 1/2 t salt and 1/4 t of pepper, process until well combined...
Refrigerate until ready to serve, about 45 minutes..
When potatoes are tender, remove from oven...
Slit the top of each potato, about 3 inches in length and squeeze the ends together to open up the tops of potatoes, take a generous scoop of the feta whip and place inside potato, top with chopped chives and serve immediately....
Enjoy! |
Personal
Notes: |
Personal
Notes: Put any extra whipped feta on table for those who want more on their potato...
Great with any meat cooked on grill, add a salad and/or veggie with a cold beer or your choice of a nice refreshing glass of wine, preferably red wine, but your choice of red or cool white wine...
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This recipe for Crusty baked potatoes with whipped feta is from