Twice-Baked Potatoes with Rosemary and Feta

It’s Memorial Day weekend here in the US which means the official kick off to summer and barbecuing. So, while these potatoes can be enjoyed all year long in the oven, they are easy to wrap in foil and throw on the grill along with whatever you are cooking up this weekend. The key to success is the double cooking which allows the edges to brown to a nice crunch. In fact, I used tiny 1” potatoes for a bigger crunch-to-potato ratio, but as you know I have a thing for tiny foods. Any size red potatoes will work great however. As far as taste is concerned, I personally like to smother them in olive oil and salt, but well, I also have a thing for olive oil and salt, so please do as you prefer.

Twice-Baked Potatoes with Rosemary and Feta

10-15 tiny or 6-8 medium red potatoes
olive oil
1/2 c crumbled feta cheese
3 T fresh rosemary leaves
salt and pepper, to taste

To bake: Preheat oven to 450F. Scrub potatoes and poke 2-3 holes in each with a fork. Place hole side up, in a single layer, on a baking sheet. Drizzle 2-3 T olive oil over potatoes. Bake 45-50 minutes until fork can be inserted easily. Remove baking sheet from oven, and cut an X in each potato with a sharp knife. With a clean kitchen towel, push the top of each potato until it opens (it will look messy). Drizzle each potato with a substantial amount of olive oil. Sprinkle with feta cheese, rosemary leaves, salt and pepper. Return to oven and bake 15-20 minutes until edges and cheese are golden-brown and crunchy.

To grill: Heat grill to medium-high. Scrub potatoes and poke 2-3 holes in each with a fork. Place hole side up, in a single layer, on tin foil. Drizzle 2-3 T olive oil over potatoes. Place another sheet of tin foil on top, and fold in sides to seal. Grill 25-30 minutes until fork can be inserted easily. Remove foil packets from grill, place on a flat surface and open foil carefully. Cut an X in each potato with a sharp knife. With a clean kitchen towel, push the top of each potato until it opens (it will look messy). Drizzle each potato with a substantial amount of olive oil. Sprinkle with feta cheese, rosemary leaves, salt and pepper. Return to grill (in unsealed packets) 5 minutes until edges and cheese are golden-brown and crunchy.