Thursday, October 11, 2012
Twice-Baked Potatoes with Feta and Rosemary
I had these last week and I have been waiting very impatiently to share them with you. Omigoodness. Now, I could bake little red potatoes covered in olive oil every day and probably be quiet happy. They're definitely a favorite comfort food. But add rosemary and feta cheese? Deliciousness.
We served these with some simply seared and baked bone-in, skin-on chicken thighs and they were perfection. They're perfectly salty and fill my ever-existent carb need. They actually crisp up so nicely that you can pick them up with your hands, which means I think they can pass for appetizers (as long as you use little enough potatoes). This recipe is so super simple, I promise anyone can pull it off and impress their guests!
Twice-Baked Potatoes with Rosemary and Feta
10-15 tiny or 6-8 medium red potatoes
1/2 c crumbled feta cheese (crumbled goat cheese would work too)
3 tbsp fresh rosemary leaves
salt and pepper, to taste
1. Preheat the oven to 450F. Scrub potatoes and poke each one with a fork. Line a baking sheet with foil.
2. Place stabbed side up, in a single layer, on the baking sheet. Drizzle with a good amount of olive oil.
3. Bake 35-50 minutes, until fork can be inserted easily. Remove the baking sheet from the oven, and cut a deep X into each potato. With a fork or a paper towel, push the top of each potato until it opens (it will look messy).
4. Drizzle each potato with a bunch more olive oil. Sprinkle with feta cheese, rosemary leaves, salt and pepper (they won't need much salt - I think I forgot the salt and pepper and they only were lacking the pepper). Return to the oven and bake for an additional 15-20 minutes until the edges and cheese are golden-brown and crunchy.
This recipe was featured on Full Plate Thursday on 10/18/12!