Crusty baked potatoes with whipped feta from Make It Ahead: A Barefoot Contessa Cookbook (page 154) by Ina Garten

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Notes about this recipe

  • tamara_9khuic on February 22, 2026

    My favorite way to do baked potatoes. Love the crisp seasoned outer and the addition of feta.

  • Ezair92 on May 19, 2021

    This is my favorite way to make baked potatoes. My guests love the whipped feta. I used a food processor the first time but it is not necessary and now I just mix the herbs up and pat or roll on the potato.

  • averythingcooks on April 02, 2021

    The roasted skins on these baked potatoes were delicious. I have a jar of "fresh herb salt" in my freezer and so used that with lemon zest & some extra chopped rosemary. This is an easy idea to repeat. After a 1st taste out of the bowl, I was very worried that the whipped feta was too salty so I added some extra dairy (sour cream) and lemon zest to help offset that. Once it was on the potatoes, we both really liked it so maybe I panicked for no reason. Next time, I will taste before adding the salt (& I should have known to do that anyways).

  • mharriman on April 22, 2019

    These went well with the rack of lamb recipe in the same cookbook. And I liked that that they were a no fuss side dish after prepping. I found it easy to oil the potatoes and roll them in the herb mixture. The mixture adhered well (I used my cuisinart). I made twice as much whipped feta and herb topping and baked 8 potatoes at 400 degrees for 70 minutes, then put them in the warming oven part of my oven while we ate our first course. The potatoes were crusty on the outside and fully baked on the inside. We liked the whipped feta and chive topping (very attractive) but some of us prefer the traditional butter and/or sour cream topping. This was a nice way to dress up baked potatoes for a holiday dinner.

  • anya_sf on June 24, 2017

    It isn't necessary to mix the herbs in a mini processor - just as easy to do it by hand. I baked 3 potatoes but made all the herb mixture because I thought a lot would fall off. A surprising amount actually stuck, so the outsides were quite salty, although it was easy to brush some off. But with the bland potato, the salt level was OK. The herbs complemented the whipped feta quite well. I also served sauteed spinach, which really went well with the potato. The only thing about the herbs is that they do get a bit overly brown with the long baking time, although at least they did not burn.

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