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Baked Potatoes Stuffed with Feta Cheese

Author
Cookinero 1 May 2025
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Baked Potatoes Stuffed with Feta Cheese

Baked potatoes with cheese are delicious and simple. And if you add feta to the hard cheese, the dish will sparkle with new colors and acquire a Mediterranean flavor. Garlic in the filling gives the dish a delicate piquancy.

How to cook Baked Potatoes Stuffed with Feta Cheese

Step 1

Baked Potatoes Stuffed with Feta Cheese

Put the potatoes to boil in salted water. The potatoes should be boiled until half-ready, so that it is convenient to work with them later.

Step 2

Baked Potatoes Stuffed with Feta Cheese

In a small bowl, combine feta cheese and grated Parmesan. Mash everything with a fork.

Step 3

Baked Potatoes Stuffed with Feta Cheese

Chop the dill and green onions.

Step 4

Baked Potatoes Stuffed with Feta Cheese

Add chopped herbs to the cheese.

Step 5

Baked Potatoes Stuffed with Feta Cheese

When the potatoes are half-cooked, take them out and let them cool a little. Cut each potato lengthwise horizontally and use a spoon to scrape out the core from each half. Add it to the cheese and herbs.

Step 6

Baked Potatoes Stuffed with Feta Cheese

Mix cheese, potatoes and herbs until smooth. Season with pepper to taste.

Step 7

Baked Potatoes Stuffed with Feta Cheese

Fill the potato boats with the resulting filling.

Step 8

Baked Potatoes Stuffed with Feta Cheese

Line a baking dish with parchment paper, place the stuffed potatoes on it and bake in the oven for 10-15 minutes.

Step 9

Baked Potatoes Stuffed with Feta Cheese

Serve the stuffed potatoes hot.

Baked Potatoes Stuffed with Feta Cheese - FAQ About Ingredients, Baking Time and Storage

Yes! You can substitute feta with goat cheese, ricotta, or even cottage cheese for a milder flavor. For Parmesan, try Pecorino Romano or Asiago for a similar salty, nutty taste.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-12 minutes for best texture, or microwave for 1-2 minutes if short on time.
It’s already vegetarian! For a vegan version, use dairy-free alternatives like almond-based feta and nutritional yeast instead of Parmesan, and ensure vegan-friendly parchment paper.
Boil just until a fork meets slight resistance (about 10-12 minutes). Start checking early—overcooked potatoes will fall apart when hollowing.
Yes! Freeze before baking: assemble, wrap tightly, and freeze for up to 1 month. Bake from frozen, adding 5-10 extra minutes. Avoid freezing after baking, as texture may suffer.
Try crispy bacon bits, sautéed mushrooms, roasted garlic, or a drizzle of truffle oil. For freshness, top with avocado slices or a dollop of Greek yogurt.
Scale ingredients proportionally. For fewer servings, use small potatoes (2-3 per person). For crowds, double/triple the filling and bake in batches for even cooking.
Absolutely! Sweet potatoes work well—adjust baking time (may take longer). Pair with tangy cheeses like goat cheese or add a sprinkle of cinnamon for contrast.

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