Mediterranean Baked Potatoes with Feta & Mint
Crisp-baked potatoes stuffed with feta, fresh mint, and lemon zest for a rustic Mediterranean dish. Balanced textures and bright flavors make this a versatile side or appetizer.
- Prep Time: 10
- Cook Time: 55
- Total Time: 65
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
4 medium russet or Yukon Gold potatoes, scrubbed clean
1½ tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
¾ cup crumbled feta cheese
¼ cup finely chopped fresh mint
Zest of 1 lemon
2 tablespoons extra virgin olive oil (for drizzling)
1 teaspoon za’atar (optional)
2 tablespoons Greek yogurt or olive oil (optional, for garnish)
Instructions
Preheat oven to 425°F (220°C)
Prick potatoes with a fork and drizzle with 1½ tablespoons olive oil
Season with sea salt and pepper
Bake for 45-55 minutes until crispy and golden
Let cool slightly, then slice open and fluff insides with a fork
Top with feta, mint, and lemon zest
Drizzle with 2 tablespoons olive oil before serving
Sprinkle za’atar or serve with Greek yogurt if desired
Notes
Use potato varieties that hold shape; Yukon Gold adds creaminess
Add optional toppings like cherry tomatoes or olives
Vegan option: swap Greek yogurt for crumbled vegan feta or labneh
Potatoes can be baked ahead; top just before serving