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Baked Feta Potatoes

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Ingredients
  

4 large Yukon Gold potatoes, scrubbed clean

1 block (8 ounces) feta cheese, crumbled

1 cup cherry tomatoes, halved

4 cloves garlic, minced

3 tablespoons olive oil

1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh parsley or basil, for garnish

Lemon wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 400F (200C).

    Prepare the Potatoes: Poke several holes into each potato using a fork. This will allow steam to escape while baking. Place the potatoes directly on the oven rack and bake for about 45-60 minutes or until they are tender when pierced with a fork.

      Prepare the Feta Mixture: While the potatoes are baking, in a medium bowl, combine the crumbled feta cheese, cherry tomatoes, minced garlic, olive oil, oregano, smoked paprika, and a pinch of salt and pepper. Mix well to combine.

        Combine Ingredients: Once the potatoes are fully cooked, carefully remove them from the oven. Using a sharp knife, make a lengthwise slit in each potato, creating a pocket without cutting all the way through. Gently squeeze the sides of each potato to open the slit a bit further.

          Fill the Potatoes: Spoon the feta and tomato mixture generously into each potato pocket, making sure to distribute the filling evenly among all the potatoes.

            Bake Again: Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the feta is slightly golden and the tomatoes are roasted.

              Garnish and Serve: Remove the baked feta potatoes from the oven. Garnish with freshly chopped parsley or basil, and serve with lemon wedges for a zesty finish.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | Serves 4