Mediterranean Twice Baked Potato Recipe
This easy Mediterranean Twice Baked Potato recipe includes two optional toppings for the perfect party appetizer. The creamy filling with feta and artichoke hearts pairs great with bruschetta or avocado mash!
Servings: 10 servings
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
Serving: 1 potato (two halves) | Calories: 216kcal | Carbohydrates: 25g | Protein: 10.4g | Fat: 8.6g | Cholesterol: 127.4mg | Sodium: 573.7mg | Fiber: 4.2g | Sugar: 3.2g