Greek Twice-Baked Potatoes

Method10 steps · about 1 hr 50 min

1. 1

   Step 1: Heat the oven to 400°F/204°C. Put a rimmed baking sheet on the bottom rack to catch drips and set another rack in the middle above it.

2. 2

   Step 2: Scrub and dry all four potatoes, then poke a few holes in each with a fork or metal skewer. Toss in a large bowl with 2 tbsp from the 6 tbsp oil allowance and the separate 1 tbsp skin salt until coated. Wipe out the bowl and reserve it for the potato flesh.

   Uses 4 large russet potatoes, well scrubbed · 2 tbsp olive oil for the potato skins · 1 tbsp kosher salt, for coating the potato skins

3. 3

   Step 3: Put the potatoes directly on the middle oven rack, above the drip tray. Bake for about 60 minutes, until the skins are crisp and the interiors are completely soft. Make the garlic oil during this bake.

   First bake of the potatoes · 60 minUses Coated whole potatoes

4. 4

   Step 4: While the potatoes bake, finely chop the garlic (4). Combine it with the remaining 4 tbsp olive oil in a small saucepan. Cook over medium-low heat for about 4 minutes, swirling frequently and watching closely, until the oil shimmers and the garlic sizzles and smells fragrant without browning. Immediately scrape all the garlic and oil into a heatproof bowl and let it cool slightly off the heat.

   Gently sizzle the garlic in oil · 4 minUses Remaining 4 tbsp olive oil for the garlic · 4 garlic cloves, finely chopped

5. 5

   Step 5: After the first bake is finished, move the potatoes to a wire rack and allow about 20 minutes to cool, until safe to handle. Keep the oven at 400°F/204°C. Remove the drip tray and set it aside for the filled skins.

   Cool the baked potatoes for handling · 20 minUses Fully baked whole potatoes

6. 6

   Step 6: When handleable, halve each potato lengthwise. Gently scrape the flesh into the reserved bowl, keeping the skin shells intact. Arrange all eight empty skin halves on the reserved baking sheet.

   Uses Handleable baked potatoes

7. 7

   Step 7: Zest and juice the lemon (1). Mash the cooked potato flesh until no large lumps remain. Stir in all the prepared garlic oil and garlic, the ¼ cup ready chicken stock and all the lemon zest and juice. Season with the separate filling salt and black pepper, tasting before adding more. Gently fold in the 2 tbsp minced fresh oregano and roughly half of the drained, crumbled 8 oz feta block.

   Uses All potato flesh separated from the eight skins · Prepared garlic oil and garlic · ¼ cup ready chicken stock, for the filling · 1 lemon, zested and juiced · Extra kosher salt, to season the filling after tasting · Freshly ground black pepper, to season the filling · 2 tbsp minced fresh oregano, for the filling · Roughly half of the 8 oz drained feta block

8. 8

   Step 8: Spoon or pipe all the prepared filling back into the eight empty potato skins, dividing it evenly. Scatter all the remaining crumbled feta over their tops.

   Uses All eight empty skins from the four baked potatoes · Seasoned mashed-potato filling · All crumbled feta left after the filling draw

9. 9

   Step 9: Bake the filled skins on the middle rack at 400°F/204°C for 15–20 minutes, checking at 15 minutes, until the filling is hot through and the feta topping is lightly browned in spots.

   Second bake of the filled potatoes · 15 minUses Eight filled potato skins with feta topping

10. 10

    Step 10: Sprinkle with the optional chopped fresh garnish herbs and serve immediately, one potato half per side serving. Refrigerate leftovers promptly in covered containers and reheat until the filling reaches 165°F/74°C.

    Uses Hot twice-baked potato halves · Chopped fresh herbs, optional, for garnish