Get ready to transform the humble potato into a culinary masterpiece that will have everyone at your table begging for seconds! These Roasted Red Pepper Feta Stuffed Potato Skins are not just a side dish – they're a flavor explosion that combines crispy potato skins, creamy feta, and sweet roasted red peppers into one irresistible bite. Whether you're hosting a game day party, looking for a show-stopping appetizer, or simply craving something extraordinary, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1 cup roasted red peppers, chopped
- 1 cup feta cheese, crumbled
- 1/4 cup green onions, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the potatoes cook evenly and become crispy.
- Wash the russet potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean towel.
- Prick each potato several times with a fork. This allows steam to escape while they bake, preventing them from bursting in the oven.
- Rub the potatoes with olive oil and sprinkle them generously with salt. This will help to season the skin and make it crispy.
- Place the potatoes directly on the oven rack or on a baking sheet lined with parchment paper. Bake for 45 minutes to 1 hour, or until the potatoes are tender when pierced with a fork.
- While the potatoes are baking, prepare the filling. In a mixing bowl, combine the chopped roasted red peppers, crumbled feta cheese, and sliced green onions. Mix well until evenly combined.
- Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes until they are manageable to handle.
- Cut each potato in half lengthwise. Using a spoon, gently scoop out a portion of the flesh, leaving about 1/4 inch of potato around the skin to maintain its structure.
- Incorporate the scooped-out potato flesh into the bowl with the roasted red pepper and feta mixture. Mix until well combined. You can add salt and pepper to taste at this stage.
- Stuff each potato skin with the filling mixture, packing it in generously.
- Place the stuffed potato skins back on the baking sheet. Drizzle a little olive oil over the top of each stuffed skin for added flavor and crispiness.
- Return the potato skins to the oven and bake for an additional 15-20 minutes, or until the tops are golden brown and crispy.
- Once done, remove from the oven and let them cool slightly before serving. Garnish with additional sliced green onions if desired.
- Serve warm as a delicious appetizer or side dish. Enjoy your Roasted Red Pepper Feta Stuffed Potato Skins!
Tips
- Choose the right potatoes: Large russet potatoes work best for this recipe, as they provide a sturdy skin and fluffy interior.
- Maximize crispiness: Make sure to thoroughly dry the potatoes after washing and generously coat with olive oil to achieve that perfect crisp exterior.
- Don't skip the fork-pricking step: This prevents the potatoes from exploding and helps steam escape during baking.
- Room temperature ingredients: Let your feta and roasted red peppers sit out for a few minutes before mixing to blend flavors more effectively.
- Customize your filling: Feel free to add crispy bacon bits, fresh herbs, or a sprinkle of red pepper flakes to make the recipe your own.
- Reheat like a pro: If you have leftovers, reheat in the oven at 350°F for 10 minutes to maintain the crispy texture.
- Make ahead tip: You can prepare the potato skins and filling in advance, then stuff and bake just before serving for maximum freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 35mg
