Super Bowl: Greek-Style Potato Skins Recipe

By
Michael Natkin
Michael Natkin
Michael Natkin is a vegetarian food blogger and author of the James Beard Award-nominated cookbook Herbivoracious (2012).  HIs inspired vegetarian recipes have been featured in The New York Times, Chicago Tribune, Food & Wine, Saveur, Serious Eats, and The Huffington Post. 
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Updated August 09, 2018
100112Greek_Potato_Skins.jpg

Greek-style potato skins

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Note: Michael Natkin of the vegetarian blog Herbivoracious drops by most Wednesdays to share a delicious recipe and expand our vegetarian repertoire. This week, he has football munchies on the brain.

With the Super Bowl comes the need for craveable, beer-friendly party snacks—and these Greek-style potato skins will fit the bill. They are approachable enough for your Cro-Magnon friends and a nice vegetarian change of pace from the standard garnish of sour cream, green onions, cheddar, and bacon.

The secret to good potato skins is in the baking procedure. First the potatoes are baked whole, then hollowed out. Then they are coated well in oil and returned to the oven to crisp up on both sides. After they are filled, they get a final pass under the broiler to make sure they're sparking-hot and the cheese is melted.

Don't forget to use a good finishing salt! Your biggest problem will be not to scarf them all up before you make it back to the TV room.

Recipe Details

Super Bowl: Greek-Style Potato Skins Recipe

Cook 75 mins
Total 75 mins

Ingredients

  • 4 medium russet potatoes
  • 3 tablespoons extra-virgin olive oil
  • salt, preferably a good finishing salt but Kosher is ok
  • 1/2 cup thick Greek yogurt (such as Fage or Greek Gods Lebni, or drain regular yogurt)
  • 3 ounces Feta cheese, preferably Greek, crumbled
  • 1 tablespoon minced fresh oregano leaves
  • Zest of 1 lemon, minced
  • 1/4 cup red onion, minced
  • Fresh ground black pepper

Directions

  1. Pierce the potatoes with a fork a few times and bake in a 375 degree oven, on a rimmed sheet pan, until fully tender, about 45 minutes to an hour. It is fine if the skins start to brown a bit.

  2. Cut the potatoes in half lengthwise. Hollow them out with a spoon, leaving about a 1/4" thick wall. Save the leftover potato flesh for another purpose. (Read: make some mashed potatoes). If you like, you can also cut them in half the other way to make quarters.

  3. Put the olive oil on the sheet pan. Return the skins to the pan, and rub them on both sides with the oil. Return to the oven, skin side down, and bake for 7 minutes. Flip to skin side up and bake 5 to 10 more minutes, until they are nicely browned and crispy, especially around the inner rim. (See photo).

  4. Sprinkle each skin with a little bit of salt. Spread each with 1 scant tablespoon of the yogurt. Top each with 1 tablespoon of the feta cheese. Transfer to a heat-proof serving dish. Broil for 3 minutes or until the cheese is starting to melt.

  5. Garnish with the oregano, lemon zest, red onion, black pepper and more salt. Hint: for a rustic look, sprinkle the garnishes from a foot up in the air. This will distribute them evenly and get lots in the pan too.

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