Greek Town Loaded Potato Skins
Recipe type: Appetizer
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 servings
Bite-sized loaded potato skins with a Detroit Greek Town twist - whipped feta, cucumber tomato salad, and a drizzle of garlic herb sauce.
Potato Skins
  • 3 lbs. Dutch baby gold potatoes
  • 1 T olive oil
  • 1 t salt
Whipped Feta
  • 6 oz. block feta
  • ¼ c extra virgin olive oil
  • 1 clove garlic
  • 3 T lemon juice
  • 1 t lemon zest
Tomato & Cucumber Salad
  • 1 medium cucumber, diced
  • 1 large or 2 medium heirloom tomatoes, diced
  • 1 t lemon juice
  • ½ t salt
  • ¼ t ground black pepper
Garlic Herb Sauce
  • ½ c fresh parsley
  • ¼ c fresh oregano
  • 2 T fresh dill
  • 2 cloves garlic, chopped
  • 2 T lemon juice
  • 2 T extra virgin olive oil
  1. Preheat the oven to 400 degrees F. Toss the potatoes with the oil and salt. Spread them out on a large rimmed baking sheet and roast until lightly browned and fork tender, about 20-35 minutes. Remove and allow to cool completely. When the potatoes have cooled, cut them in half with a paring knife, then use a small spoon to scoop out some of the center of the potato, being sure not to break through the skin. You can reserve the extra potato for a snack!
  2. To prepare the potato skins: Blend all ingredients for the garlic herb sauce until smooth. Set aside.
  3. Toss the cucumber and diced tomatoes with the lemon juice, salt and pepper, set aside.
  4. Add the ingredients for the whipped feta to a food processor or blender, and blend until smooth and light - a whipped texture.
  5. Top each potato skin with a bit of the whipped feta, some of the cucumber tomato salad, and top with a drizzle of garlic herb sauce. Serve immediately or store in the fridge until ready to serve.
Recipe by The Mexitalian at