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Greek-Style Potato Skins

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“An uptown version of the game day classic. Adapted from a recipe by Michael Natkin at Serious Eats”
1hr 30mins

Ingredients Nutrition


  1. Pierce potatoes all over with a fork and place on a sheet pan. Bake in a preheated 375°F oven for 45-60 min, turning once, until fully tender.
  2. Cut potatoes in half lengthwise. Scoop out the center of the flesh, leaving a 1/4" wall. (The removed flesh makes excellent mashed potatoes.).
  3. Drizzle potato skins on both sides with olive oil, rubbing all over gently. Place back on sheet pan, skin side down, and return to oven for 7 minutes. Flip to skin side up and bake 5-10 minutes more, until nice and crispy and browned on the inner rim.
  4. Sprinkle a nice pinch of kosher or finishing salt on the inside of each skin. Spread each with a tablespoon of yogurt, then sprinkle with a tablespoon of Feta. Place on a heatproof serving dish. Place under the broiler for 3 minutes, or until cheese begins to melt.
  5. Sprinkle oregano, lemon zest, red onion, black pepper and more salt over skins, then serve hot. (Sprinkling from high up gives even distribution and a rustic look to the serving plate.).

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