Whipped Feta Twice Baked Potatoes
Baked potatoes are a perfect simple, weeknight side dish. We've stepped up these twice baked potatoes with some serious flavor! Athenos Crumbled Traditional Feta cheese makes the potato mixture tangy, bright and so flavorful! Top with plenty of crispy bacon and green onions.
INGREDIENTS
| 4 | russet potatoes |
| 2 tbsp | olive oil |
| 4-6 slices | bacon |
| ⅓ cup | sour cream |
| 4 tbsp | softened butter |
| 1 tsp | garlic powder |
| 1 cup | Athenos Crumbled Traditional Feta cheese |
| ½ tsp | kosher salt |
| cracked black pepper | |
| ½ cup | green onions |
Method
- Preheat the oven to 400 F.
- Place potatoes onto a baking sheet and rub evenly with olive oil. Sprinkle potatoes with kosher salt. Bake for about an hour or until the potatoes are tender. Remove from oven and set aside to cool.
- While potatoes are cooking, add bacon to a medium-size skillet and cook on medium high heat until the bacon is crispy and the fat has rendered off. About 5-8 minutes. Place cooked bacon onto a paper towel lined plate and chop into small pieces once cooled.
- Slice cooled potatoes in half lengthwise. Scoop out most of the potato filling leaving about ¼ inch of the potato in tack on the skin.
- Add the scooped potatoes to a medium bowl and mash together with sour cream, butter, garlic powder, feta cheese, salt and a few turns of cracked black pepper.
- Spoon the potato mixture back into the skins and top with bacon pieces. Place back into the oven and cook for an additional 10-15 minutes.
- Top with green onions and serve.
