Each of her many recipes I've made turned out fantastically. Whipped feta: who knew it would be heavenly?"},{"@type":"Review","author":{"@type":"Person","name":"sandraelaine1975"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Easy and delicious! We even ate the potato skin"},{"@type":"Review","author":{"@type":"Person","name":"jakeech"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Every recipe of Ina’s that I’ve tried has tasted delicious, and these are too!"},{"@type":"Review","author":{"@type":"Person","name":"LizzieTwo"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Fantastic!!! Very tasty and a big hit."},{"@type":"Review","author":{"@type":"Person","name":"nerskine"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"This was a two-fer. I had so much leftover feta filling that I was able to use it as a toast spread for bruschetta and as a filling in an omelette. Such a fun twist on a baked potato. "},{"@type":"Review","author":{"@type":"Person","name":"Kelcams"},"reviewRating":{"@type":"Rating","ratingValue":3,"worstRating":"1","bestRating":"5"},"reviewBody":"Didn’t love this, but maybe I over-seasoned the outside of the potatoes (they were tart and salty)? The whipped feta tasted better on our steaks than in the potato. Maybe I’m just a purist when it comes to a baked potato - butter, sour cream, salt and pepper are hard to improve upon in my opinion."},{"@type":"Review","author":{"@type":"Person","name":"laurieslater"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"This is the best baked potato recipe ever! The potato is cooked perfectly and the skin is so crispy, flavorful and delicious. I will never make my baked potatoes any other way."},{"@type":"Review","author":{"@type":"Person","name":"Karen C."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"This recipe was a big hit with my family. These were the best baked potatoes I have ever had! The herbs, salt, oils and lemon flavor the inside of the potato while the skin is crispy and delicious. The feta filling is delicious. I have also made these potatoes with an assortment of toppings for baked potato night. I will never microwave another potato."},{"@type":"Review","author":{"@type":"Person","name":"Jamila W."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Amazing!!! Going forward my family and I won’t eat our baked potato any other way."},{"@type":"Review","author":{"@type":"Person","name":"Diana W."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"We've had these potatoes at Salem Cross Inn (Ma) and thought they were the best ever. But, the kicker is the whipped feta!! OMGsh, it's fantastic!! As Ina said, this would be a show stopper at any dinner. Such a nice change from the butter and sour cream we usually use. This is a must try!!!"}],"recipeCategory":"side-dish"}
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Step 1
Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
Step 2
Place the rosemary, thyme, lemon zest, and fleur de sel in the bowl of a mini food processor and pulse 10 to 12 times, until finely chopped but not puréed. Spread the mixture in a shallow bowl or plate.
Step 3
Scrub the potatoes, dry them well, and pierce them all over with the tines of a fork. Place the potatoes on the prepared sheet pan and rub them all over with olive oil. Roll each potato in the salt and herb mixture and put them back on the sheet pan. Bake for 60 to 75 minutes, until tender. Slit the top of each potato, squeeze the ends together to open the potato, and top with a generous scoop of whipped feta. Sprinkle with chives and serve hot with extra whipped feta on the side.
Step 4
Place the feta and cream cheese in the bowl of a food processor fitted with the steel blade and pulse until the cheeses are mixed. Add the olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth. Refrigerate until ready to serve.