Home ยป Greek-Style Potato Skins

Greek-Style Potato Skins


I must admit, I’ve fallen into a bit of a dinner rut.

Is it considered a rut if you just don’t want to do something?

In my defense, it’s not that I don’t want to make dinner…it’s that I feel like I don’t have time to make dinner. Every night this week there has been something…something after a 10 hour work day, that is. Don’t get me wrong, I love hockey, but I don’t love driving to Indiana to play. And I don’t mind working late nights…sometimes, but it leaves less time at home to do the things I love and enjoy.


With the ebbs and flows of life, my menus fluctuate just the same.

Last night? I had a bowl of bran flakes with raisins, skim milk, and blueberries. Mr. Prevention? Half of a deep-dish pizza and 2 bowls of Lucky Charms. I’m not exaggerating. And I’m the one who can’t lose weight?!

Trends like this can’t continue. Cereal is no suitable dinner (veggies, wha?), and my other half cannot continue his 2,000+ calorie dinners. I have to think outside the box and meet dinner at the corner of Ihavenotime and Gottabehealthy.


The night I made these…I used leftover baked potatoes. You could also opt to make the baked potatoes in the crock pot so that the first several steps are complete and you are looking at a dinner on the table in less than 20 minutes. I served 2 of these Greek-Style Potato Skins with a side salad.

There is just no excuse not to eat right, right?




Greek-Style Potato Skins from Serious Eats

4 medium russet potatoes
2 Tbsp extra-virgin olive oil
1/2 tsp salt
1/2 cup nonfat, plain Greek yogurt
3 oz feta cheese, crumbled
1 Tbsp fresh oregano leaves, minced
1/4 cup red onion, minced
20 kalamata olives, halved
Fresh ground black pepper


Preheat oven to 375 F. Pierce the potatoes with a fork a few times and bake, on a rimmed sheet pan, until fully tender, about 45-60 minutes.

Cut the potatoes in half lengthwise. Hollow them out with a spoon, leaving about a 1/4-inch thick wall.

Brush the potato skins (both sides) with the olive oil. Return skinds to the oven, skin side down, and bake for 7 minutes. Flip to skin side up and bake 5 to 10 more minutes, until they are nicely browned and crispy.

Sprinkle each skin with a little bit of salt. Spread each with 1 tablespoon of the yogurt. Top each with 1 tablespoon of the feta cheese. Transfer to a heat-proof serving dish. Broil for 3 minutes or until the cheese is starting to melt.

Garnish with the oregano, red onion, kalamata olives, and black pepper.

Yield: 8 potato skins

Nutrition Information (per skin): 149 calories; 7.8 g. fat; 10 mg. cholesterol; 377 mg. sodium; 15.4 g. carbohydrate; 2.1 g. fiber; 5.5 g. protein; 12.1 g. sugar

Result: Crispy, salty, and cheesy! These have great color once you add the oregano and are great for a light dinner or heavy appetizer. They’re also great game day food…and kid food! The sky is the limit with potato skins and I think that’s why I like them so much 🙂



Be well,


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  1. February 22, 2013 / 7:04 am

    Love the healthy potato skins! They look amazing.

    And I know what you mean about not having time… My weeks of working 55+ have GOT to stop. Leaves me hitting a MAJOR rut. Or really “what can I make in 10 minutes or less???”

    • Nicole, RD
      February 24, 2013 / 11:18 am

      I hear ya! I’ve been thinkin’ about you! ๐Ÿ™‚

  2. February 22, 2013 / 7:44 am

    What I wouldn’t give to be able to eat a bowl of Lucky Charms AND a deep dish pizza every night, without feeling bloated and…slightly guilty about not having any veggies, haha
    I’ve been getting home around 7:45 each night the past couple weeks and making….eggs. Yep, Nick and I are going to turn into eggs one of these days. But the Greek-stle potato skins sound easy enough, delicious idea Nicole!

    • Nicole, RD
      February 24, 2013 / 11:18 am

      His eating habits defy everything I “know” about nutrition. Frustrating doesn’t even cover it! ๐Ÿ˜‰

  3. February 22, 2013 / 9:24 am

    Delicious! You had me at kalamata.

  4. February 22, 2013 / 12:28 pm

    Nicole – every Sunday I bake about 3-4 baked potatoes and when they are cool, just store them in the fridge. They are great for making breakfast hashes, twice baked potatoes, dice them up and pan roast them – saves a lot of time later in the week!

    I have no idea how you get it all done with your work schedule! Have a great weekend!

  5. February 22, 2013 / 4:08 pm

    What a healthy way to enjoy potato skins, I would have never thought. As a RD, do you think just having these would be a sensible balanced meal?

    • Nicole, RD
      February 24, 2013 / 11:17 am

      Hi Calvin! I had 2 of these with a tossed green salad that had some boiled egg and seeds…so on their own, probably not as balanced as they could be but I think they can make for a balanced meal depending on what they’re served with ๐Ÿ™‚

  6. Anastasia
    February 22, 2013 / 9:12 pm

    You are wrong. Cereal is TOTALLY a suitable dinner. I have it all the time with a little greek yoghurt on the side. Depending on the cereal (I guess lucky charms doesn’t qualify). It is light and healthy and ready in 3 minutes!

    Sometimes I also have dinner for breakfast. Warm, filling and ready for the day.

    I haven’t found the rule book on what you are allowed to eat when. Perhaps it is in the library of the lost city of Atlantis. Until then, I’ll be the rebel.

    • Nicole, RD
      February 24, 2013 / 11:16 am


  7. February 23, 2013 / 11:00 am

    Sounds like you’re VERY busy. It would definitely be hard to find cooking inspiration with the schedule you’re following. These potato skins look amazing. I love the Greek twist.

  8. cwaltz
    February 23, 2013 / 5:17 pm

    These look incredible. They won’t fly with the spouse who hates olives and onions but I think I’ll have a potato bar and make mine this way and let the kids decide between taco stuffed and this. Such a unique twist on the stuffed baked potato.

  9. April 3, 2013 / 1:01 am

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    content from other authors and use something from their web

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