Greek-Style Twice Baked Potatoes

I’ve always loved classic twice baked potatoes—that perfect combination of creamy mashed potatoes enveloped in a crispy, salty potato skin. Growing up, my mom made them for holidays, so they always felt “fancy” to me. But I’ve learned that, although they require a little time, twice-baked potatoes are actually a hands-off side dish perfect for any busy weeknight. 

While traditional twice baked potatoe recipes are often heavy with cheese, sour cream, and bacon, I wanted something brighter. Inspired by my favorite Greek potato flavors, I’ve swapped the heavy ingredients for tangy feta, fresh herbs, and zesty lemon. Using a splash of chicken stock keeps the filling fluffy and not weighed down.
These light, yet cozy twice baked potatoes are a total crowd pleaser; the tangy lemon-feta flavors will have you (and your family) coming back for seconds.

Key Ingredients

The real star of this twice-baked potato show is the addition of lemon, which takes earthy potatoes from ordinary to unexpected. The remaining ingredients serve as important supporting players, providing grounding notes of salt and umami. Here’s what you’ll need:

• Russet Potatoes are large and brown with relatively dry, floury flesh and a neutral flavor that makes them the perfect vehicle for all kinds of seasonings. Exposed to the oven’s heat for two bakes, the skin of russet potatoes gets pleasantly crispy while the flesh stays fluffy and light.
• Olive Oil: You know olive oil is going to feature prominently in any Greek-style recipe! Here, olive oil both crisps the exterior of the potatoes and enhances the creaminess of the filling. I recommend a peppery Greek extra virgin olive oil in this recipe to highlight the brightness of the lemon and the feta.
• Garlic gives our sunny potatoes a savory background note, while salt enhances the flavor and pepper adds warmth.
• Lemon: I use both the zest and the juice from a fresh lemon. The zest perfumes the potato mixture with its clean scent, while the juice adds a welcome touch of bright acidity to the creamy potato. 
• Chicken stock: In traditional twice-baked potato recipes, it’s customary to mix the mashed potato with sour cream. Here, I use chicken stock instead, to both lighten up the recipe and to avoid muting the zesty lemon. Feel free to substitute vegetable broth to make it vegetarian!
• Feta Cheese holds its shape in the oven, browns nicely when directly exposed to heat, and lends its creamy, salty flavor. Look for feta sold in brine–it’s one of my favorite secret weapons to use in chicken marinades!
• Oregano is commonly used across the Mediterranean to flavor savory dishes. A herb in the mint family, it brings a sweet and slightly bitter edge to our potato mixture. I call for fresh oregano, but dried oregano works great, too. The flavor of dried is more concentrated, so I recommend cutting the quantity.
  • READ MORE: Oregano: Everything You Need to Know About This Essential Mediterranean Herb
  • TRY IT: Fragrant Greek Oregano, grown and harvested in Greece

How to Make the Best Twice Baked Potatoes

Roasting potatoes directly on the oven rack ensures that they cook evenly and achieve a uniform crispness. I recommend cooling them on a wire rack to speed up the process and keep the skin crispy for their next round in the oven!

For the First Bake

• Get ready. Preheat the oven to 400°F. Place a rimmed baking sheet on the bottom rack of the oven and position a second rack above it in the middle of the oven.
• Prepare the potatoes. Scrub 4 large russet potatoes thoroughly. Poke a few holes in each using a fork or a metal skewer. Place potatoes in a large bowl and drizzle with 2 tablespoons extra virgin olive oil and sprinkle with 1 tablespoon kosher salt. Toss the potatoes in the bowl until evenly coated with oil and salt. Wipe bowl clean and reserve for later.
• Bake the potatoes. Place potatoes directly on the middle rack of the oven, taking care that the sheet tray is positioned directly underneath them to catch any drips. Roast potatoes for 60 minutes, or until the skin is crispy and the interior completely soft. Remove from the oven and allow to cool slightly, about 20 minutes. Leave the oven on, but remove the baking sheet and set it aside.
• Make the garlic oil. While potatoes are roasting, combine the remaining 4 tablespoons olive oil and 4 finely chopped garlic cloves in a small saucepan. Place over medium-low heat and cook, swirling the pan frequently, until oil begins to shimmer and garlic smells fragrant, about 4 minutes. Watch this step carefully; garlic can burn in a flash! When garlic is sizzled, remove the pan from the heat and carefully scrape the oil mixture into a heat-proof bowl. Allow it to cool slightly.
• Scrape out the potatoes. When potatoes are cool enough to handle, cut them in half lengthwise and scrape flesh into the reserved bowl. Place empty potato skins on the reserved baking sheet.
• Season the potatoes. Mash the potatoes (or whip them with a hand mixer) until no large lumps remain. Add the garlic and olive oil, 1/4 cup chicken stock, and the zest and juice of 1 lemon to the bowl. Season generously with salt and pepper. Taste the mixture and add more salt if necessary. Gently fold in 2 tablespoons minced fresh oregano (or 2 teaspoons dried oregano) and roughly half of 1 crumbled 8-ounce block feta cheese into the potato mixture.
• Fill the potato skins. Spoon or pipe the potato mixture back into the potato skins. Sprinkle the tops of the potatoes with the remaining crumbled feta cheese.
• Bake and serve. Bake for 15-20 minutes on the center rack of the oven, or until the filling is warmed through and the feta cheese topping is slightly browned in spots. Sprinkle with more chopped fresh oregano, if using, and serve immediately!

Make it Your Own

This recipe has a relatively short list of ingredients, making it endlessly adaptable to what you have on hand. Think of it as a template and riff away—that’s the beauty of a twice baked potato!

• Swap Out The Cheese: Not a feta fan? Crumbled ricotta salata makes a great substitute. Want a funky edge to your potatoes? Try subbing blue cheese crumbles for the feta. Avoiding dairy? Replace the cheese with chopped olives to add a similar salty flavor!
• Play With Your Herbs: In place of or even in addition to oregano, try using fresh mint and fresh parsley in the potato mix. Or try using oregano in the mix and garnishing the baked potatoes with fresh mint and parsley for a nice contrast! 
• Bring On The Dairy: You can swap the chicken stock for plain Greek yogurt, if you like! Dairy tends to mute flavors, so more lemon juice might be called for if you choose this route. As always, make sure you taste as you go and adjust the salt to your liking.

What to Serve with Twice Baked Potatoes

Greek-inspired Twice Baked Potatoes are the perfect side dish to any cozy meal! Try pairing them with our Greek Sheet Pan Chicken, or add them as a side to turn an appetizer like Greek Meatballs with Lemon Sauce into a full meal. 

I think they’d be a great addition to a vegetarian snacking board with Zucchini Fritters, Spicy Roasted Cauliflower Tahini Dip. 

Need a special occasion meal? Try pairing these twice baked potatoes with our Beef Tenderloin recipe! Carry the lemon theme through the end of the meal by serving our Lemon Tart with Olive Oil Shortcrust for dessert.