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    Twice baked potatoes with rosemary and feta.

    3y
    3y Saved to Good Eats

    8 comments

    • Ali Goodell

      Twice baked potatoes with rosemary and feta. Yummers. http://kloasesecondhelpings.blogspot.com/2010/04/sams-rosemary-feta-potatoes.html

    • Christine Scott

      Twice baked potatoes with rosemary and feta. *one of my christmas side dishes...everyone loved these. really crunchy on the outside, and flavorful*

    • Sheri Johnson Sommer

      I love red potatoes w/rosemary and olive oil. This would be fantastic: twice-baked potatoes with rosemary and feta

    • Megan Schmidt Pasquini

      Twice baked potatoes with rosemary and feta Ingredients: 10-15 tiny or 6-8 medium red potatoes olive oil 1/2 c crumbled feta cheese 3 T fresh rosemary leaves salt and pepper, to taste To bake: Preheat oven to 450F. Scrub potatoes and poke 2-3 holes in each with a fork. Place hole side up, in a single layer, on a baking sheet.

    • Amber Bryant

      Twice-Baked Potatoes with Rosemary and Feta 10-15 tiny or 6-8 medium red potatoes olive oil 1/2 c crumbled feta cheese 3 T fresh rosemary leaves salt and pepper, to taste

    • Becky Iacopetti

      Twice-Baked Potatoes with Rosemary and Feta 10-15 tiny or 6-8 medium red potatoes olive oil 1/2 c crumbled feta cheese 3 T fresh rosemary leaves salt and pepper, to taste To bake: Preheat oven to 450F. Scrub potatoes and poke 2-3 holes in each with a fork. Place hole side up, in a single layer, on a baking sheet. Drizzle 2-3 T olive oil over potatoes. Bake 45-50 minutes until fork can be inserted easily. Remove baking sheet from oven, and cut an X in each potato with a sharp knife. With a clean kitchen towel, push the top of each potato until it opens (it will look messy). Drizzle each potato with a substantial amount of olive oil. Sprinkle with feta cheese, rosemary leaves, salt and pepper. Return to oven and bake 15-20 minutes until edges and cheese are golden-brown and crunchy.

    • Barianne

      twice-baked feta potatoes

    • angulah đź’«

      Twice-Baked Potatoes with Rosemary and Feta 10-15 tiny or 6-8 medium red potatoes olive oil 1/2 c crumbled feta cheese 3 T fresh rosemary leaves salt and pepper, to taste To bake: Preheat oven to 450F. Scrub potatoes and poke 2-3 holes in each with a fork. Place hole side up, in a single layer, on a baking sheet. Drizzle 2-3 T olive oil over potatoes. Bake 45-50 minutes until fork can be inserted easily. Remove baking sheet from oven, and cut an X in each potato with a sharp knife. With a clean kitchen towel, push the top of each potato until it opens (it will look messy). Drizzle each potato with a substantial amount of olive oil. Sprinkle with feta cheese, rosemary leaves, salt and pepper. Return to oven and bake 15-20 minutes until edges and cheese are golden-brown and crunchy. To grill: Heat grill to medium-high. Scrub potatoes and poke 2-3 holes in each with a fork. Place hole side up, in a single layer, on tin foil. Drizzle 2-3 T olive oil over potatoes. Place another sheet of tin foil on top, and fold in sides to seal. Grill 25-30 minutes until fork can be inserted easily. Remove foil packets from grill, place on a flat surface and open foil carefully. Cut an X in each potato with a sharp knife. With a clean kitchen towel, push the top of each potato until it opens (it will look messy). Drizzle each potato with a substantial amount of olive oil. Sprinkle with feta cheese, rosemary leaves, salt and pepper. Return to grill (in unsealed packets) 5 minutes until edges and cheese are golden-brown and crunchy.

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    Sounds yum!