Garlic Dill Feta Twice Baked Potatoes

12 Pieces
1 hr 30 min

These twice baked potatoes are a delicious variation of a loaded potato. I have to be honest, I was hesitant to make them. I wasn't sure the flavors would work well together... but let me tell you, I am SO GLAD I did. I thought of the flavor combo earlier in the day and I just couldn't get it out of my head. These are so incredibly tasty, especially when paired with some grilled chicken and veggies.

The potatoes come together easily, and they do not require many ingredients. They are such a beautiful side dish. I made mine extra special and got the ridges on the filling using a piping bag and tip, but scooping the filling into the potatoes works just as well.

It is important to use a good baking potato for this recipe. I recommend using small russet potatoes. Make sure the potatoes are fully cooked and then cooled enough to handle before you attempt to scoop the centers out. Fully cooked potatoes means the potato will be soft and easy to scoop, and cooled means they will be easy to handle.

Garlic Dill Feta Twice Baked Potatoes
Recipe details
  • 12  Pieces
  • Prep time: 20 Minutes Cook time: 70 Minutes Total time: 1 hr 30 min
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  • 6 small baking potatoes (roughly 1.5 pounds), washed, scrubbed, dried
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 2 cloves garlic
  • 1 tablespoon butter
  • 1/4 cup sour cream
  • 1 tablespoon fresh dill, minced
  • 1/3 cup crumbled feta

Preheat oven to 450 F, pierce potatoes then rub with olive oil, salt and pepper. Wrap tightly in tin foil
Wrap garlic (peel on) with tin foil
Bake potatoes and garlic on center rack in preheated oven 45 minutes - 1 hour, or until soft. At the 25 minute mark, flip the potatoes and remove the garlic from the oven
Allow potatoes to cool until they can be handled. Preheat oven to 400 F. Cut cooked potatoes in half, and scoop out middles into a bowl.
Remove garlic skin, and add the roasted garlic to the potatoes, along with butter, sour cream, dill and feta and mix well
Scoop the potato mixture into the potato skins, and bake in preheated oven 10 minutes, then broil for an additional 2 minutes to crisp the tops
Remove from oven, serve and enjoy
Natalie | The Kollee Kitchen
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