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This easy Mediterranean Twice Baked Potatoes are the perfect party appetizer or brunch dish! The creamy filling with feta, eggs, and artichoke hearts pairs great with bruschetta or avocado mash.
Who doesn’t love a crispy potato skin filled with an ultra-creamy, rich filling and tons of versatile Greek flavor?! These Mediterranean Twice Baked Potatoes include eggs to increase protein, nutrient-dense artichokes to boost nearly all beneficial vitamins and minerals, and yogurt for lower calories and fat than recipes that use sour cream. It’s the perfect brunch recipe with a blend of healthy and decadent!
Why you will want this recipe at your next brunch:
- Meal Prep Friendly – While twice baked potatoes are never quick, this one is at least super easy to prep ahead of time! You can do most of the work the day before you plan to serve these, then serve it fresh when ready.
- Wholesome Yet Decadent – These have a rich flavor and super creamy texture that make you instantly assume that these are unhealthy. However, we use low-calorie options like yogurt, feta, and artichokes so the macros are pretty good for those dieting!
- Easily Customizable – The flavorful potato filling was so good with the two toppings I tried, I couldn’t decide between the two! It’s a great appetizer that allows guests to mix and match toppings as they like.
Ingredients for Mediterranean Twice Baked Potatoes
- Baking potatoes – These should be washed and patted dry, then coated in olive oil, salt, and pepper.
- Eggs, Yogurt (plain), Feta (crumbled), Artichoke hearts (drained and chopped), Worcestershire sauce, and Salt – We combine these for the creamy, flavorful potato filling.
- Optional Toppings:
- Tomato Bruschetta – Cherry tomatoes, shallot, garlic, balsamic vinegar, parsley, salt, and pepper
- Avocado Mash – Avocados, garlic, lemon or lime juice, and salt
How to Make Healthy Twice Baked Potatoes
This delicious recipe has a few simple steps, but they can be prepped in advance for an easy brunch!
- Roast the seasoned potatoes until soft in the middle, then cool and slice in half to cool longer.
- Scoop out insides of each potato half, then mash this together with yogurt, feta, artichokes, salt, and Worcestershire sauce. Mix in the eggs, leaving the mixture a bit chunky for the best texture.
- Fill hollow potato skins with mixture and bake again until set.
- Top the warm twice baked potatoes with any toppings you may like (tomato bruschetta and avocado mash were our toppings of choice) and serve.
Prefer to use the air fryer? Check this recipe for air fryer instructions for twice baked potatoes.
What to serve with brunch twice baked potatoes
This easy brunch recipe is perfect for a simple get-together! Serve with a grilled fruit salad, some smoked salmon toast, and a tasty, boozy lemonade. These could also make a great side dish beside this Lemon Garlic Fish with Pine Nuts or Vegetarian Stuffed Mushrooms. You could bulk it up with a side of homemade sausage or air fryer bacon, too. Leftovers were amazing for lunch the next day with a bit of Chickpea Cucumber Salad!
Storage and Reheating
Allow remaining Mediterranean twice baked potatoes to cool before placing them in an airtight container and storing in the fridge. They should last 3-5 days. Reheat leftovers in the oven (350 for about 20 minutes or until warmed through) or microwave (60-second bursts at 50% power until warmed through).
How to Meal Prep Twice Baked Potatoes
You can prep these and bake fresh OR completely cook and then just reheat when your guests are ready to eat! If you want to serve them fresh (highly recommend), just bake the potatoes 1-2 days ahead of time, cool in the fridge overnight, then do the scooping/mixing/assembling/baking the next day.
More Potato Recipes:
- Grilled Potato Salad
- Homemade Potato Chips
- Easy Hasselback Potatoes
- Air Fryer Breakfast Potatoes
- Crispy Baby Potatoes Recipe
Mediterranean Twice Baked Potato Recipe
Equipment
Ingredients
- 3 lbs baking potatoes (about 10-12), washed and patted dry
- 1 tablespoon olive oil
- salt and pepper, generous
Potato Filling:
- ⅔ cup plain yogurt
- 1 cup crumbled feta cheese
- 1 cup marinated artichoke hearts, drained from oil and coarsely chopped (leave them chunky)
- ½ teaspoon salt
- ½ teaspoon Worcestershire sauce
- 6 large eggs, lightly beaten
Optional Bruschetta
- 1 cup cherry tomatoes, chopped
- 1 shallot, minced
- 1 clove garlic, minced
- 2 teaspoons balsamic vinegar
- 1 tablespoon parsely
- salt and pepper
Optional Avocado Mash
- 2 avocados, ripe
- ¼ teaspoon salt
- 2 teaspoons fresh lemon or lime juice
- 1 clove garlic minced
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Toss the potatoes in the olive oil to coat and season generously with salt and pepper. Arrange on the baking sheet and bake for 60-70 minutes, until cooked through and soft in the middle (use a fork to test). Remove from the oven and allow to cool 10 or so minutes. (This step can be done the day before with cooked/cooled potatoes stored in the fridge).
- Carefully cut the potatoes in half, then allow to cool a few more minutes. Using a small spoon, gently scoop the insides of the potato and place in a large bowl. You don’t have to remove all of the potato flesh, and leaving a small amount attached to the skins will make them less fragile.
- In the bowl with the potato fillings, stir in the yogurt, feta cheese, artichokes, salt and Worcestershire sauce. Add the eggs and stir until well combined. *I recommend leaving it as a chunky mixture for the best flavour.
- Arrange the potato skins back on the baking sheet and gently spoon the mixture back into the skins.
- Return to the oven for another 10-15 minutes, until filling no longer jiggles. Serve immediately on their own or serve with additional toppings
Optional Toppings:
- Bruschetta: Combine all ingredients in a small bowl and allow to sit for 30 minutes or so. This may be made a day ahead of time.
- Avocado Mash: Combine all ingredients in a medium bowl. This can be made 1-2 hours ahead, and stored (covered) in the refrigerator.
Notes
- This recipe makes 20-24 potato halves, and I recommend at least 2 per person, therefore this recipe will serve 10-12 people.
- Potatoes may be baked ahead of time, allowed to cool and stored in the refrigerator for a day or two.
- The twice baked potatoes reheat well in the oven; 350 for 20 minutes or so.
- Nutrition values below do not include the optional toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
