Greek Twice Baked Potatoes |Cooking With Amanda

My husband. He tries so hard.

And by that I mean, he tries REALLY hard to help me come up with ideas for new recipes.

The problem is, he just isn't very creative.

And, to clarify, but "isn't very creative" I mean he can't even draw a proportionate stick figure.

It's actually really endearing.

Until I ask him what I should make next and, WITHOUT FAIL, he thinks of something with the EXACT same flavours that I used the day before. Example conversation:

Me: "Hey babe, help me think of something to create today. What do you think would be tasty?"

Him: "OHMYGOODNESS, I'VE GOT IT! You should TOTALLY make some chocolate coconut cookies! They would be HYOOGE!"

Me "I just made chocolate coconut cheesecake. Yesterday."

Him: "Oh ya. I got nothin."

WHOMP WHOMP WHOMP.

How-ev-er, sometimes, that man surprises me. Today was one of those days.

These stuffed potatoes are NOWHERE near what I originally had planned. I had planned the potato part, but what I was thinking about also involved goat cheese…because I will find any reason to cram ANYTHING full of that stuff.

But THEN, out of nowhere, he goes, "You know what would be good? GREEK stuffed potatoes."

BING BING BING. I think we have a WINNER.

I can't lie. I was in shock. I hadn't even made Greek food the day before.

I was even a little proud. <3.

Ok, I'll stop with the sap. Sap and potatoes just don't go. I get it.

Now, these potatoes, they are as easy as 1, 2, 3:

Bake Potatoes
Mix aforementioned potatoes with homemade Tzatziki goodness and Feta-cheesy nummy nums.
Top with Greek salad.

3 steps is all it takes to go on a taste-bud-ular trip to Greece.

It's a heck of a lot cheaper than a plane ticket too.

AND you don't have to get up at hours that we shall not name, to catch a flight.

See, these potatoes have yo' BACK.

And, you know what they say?

When a potato has your back….

You eat it.

I may have made that up though.

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Greek Twice Baked Potatoes Recipe

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Ingredients

For the Salad:

1 tablespoon red wine vinegar
2 tablespoons olive oil
1/2 teaspoon oregano
1/2 teaspoon garlic, minced
salt and pepper, to taste
1 cup cucumber, diced
1 cup tomato, diced

For the Potatoes:

2 large russet potatoes, about 1 and 1/2 pounds
1/4 cup cucumber, plus 1 tablespoon, grated
1/4 cup plain greek non fat yogurt, plus 2 tablespoons
1/4 teaspoon salt
3/4 teaspoon garlic, minced
1 tablespoon fresh dill, plus 2 and 1/2 teaspoons, minced and divided
3/4 teaspoon lemon juice
black pepper, to taste
3 tablespoons red onion, minced
6 ounces reduced fat feta cheese, plus additional for garnish
salt and pepper, to taste
sliced kalamata olives, for garnish (optional)

Directions

Combine the red wine vinegar, olive oil, oregano, garlic and salt a pepper in a large bowl. Add in the cucumber and tomato and toss to coat well. Cover the bowl and refrigerate for at least 2 hours or overnight.
Preheat your oven to 400°F and scrub your potatoes down. Poke a few holes in the potatoes with a fork and then bake until the outside feels crispy, but the flesh feels soft, about 1 hour – 1 hour and 15 minutes.
While the potatoes cook, place the grated cucumber into a kitchen towel and ring out any of the excess water. Add the cucumber, along with the Greek yogurt, salt, garlic, 1 tablespoon + 1 teaspoon fresh dill, lemon juice and pepper into a small food processor, and process until smooth.
Once the potatoes have cooked, gently cut them in half lengthwise. Carefully scoop the inside of the potatoes into a large bowl, being careful to leave the skin intact.
Add the Greek yogurt mixture, red onion, feta cheese and remaining 1/2 tablespoon of dill into the potatoes and mash together until smooth and well mixed. Season to taste with salt and pepper.
Divide the filling evenly between the 4 potato skins and really press the potato mixture back into each skin. Place back into the oven just until warmed through, about 15 minutes.
Top with Greek salad, additional Feta cheese and Kalamata olives if desired.
DEVOUR.