Twice Baked Potatoes with Feta and Rosemary

Hello Monday. While I'm not excited to see you this week, I am excited to get back into my routine. Since I was sick a couple of weeks ago, it took some time to fully recover and I wasn't able to work out last week while on staycation. Since I had a week to relax, I'm back to normal now, and I can get back to the gym, back in the kitchen (if I didn't mention it in previous posts - I didn't cook during my week off), and back on track.

These potatoes were definitely a welcome variation from my usual side of rice. Red potatoes, baked and then topped with rosemary and feta, and baked a second time. The skin is just a little crispy, with a soft, flavorful center. I love potatoes...all sorts of potatoes, but I don't buy or make them all that often since the ones that taste good usually aren't the best for you. These were very tasty, and something I would definitely recommend to friends, and make again for myself!

Twice-Baked Potatoes with Feta and Rosemary

Source: Fresh 365

Ingredients

• 10-15 small red potatoes
• olive oil
• 1/2 c crumbled feta cheese
• 3 T fresh rosemary leaves
• salt and pepper, to taste

Preparation

1. Preheat oven to 450 degrees F and line a baking sheet with foil.
2. Scrub potatoes and poke 2-3 holes in each with a fork. Place hole side up, in a single layer, on the prepared baking sheet. Drizzle 2 tablespoons of olive oil over potatoes.
3. Bake for 45 minutes until fork can be inserted easily. Remove baking sheet from oven, and cut an "X" in each potato with a sharp knife. Using a clean kitchen towel, push the top of each potato until it smashes under the pressure and exposes the flesh of the potatoes.
4. Cover each smashed potato with olive oil. Sprinkle with feta cheese, rosemary leaves, salt and pepper.
5. Bake for an additional 15-20 minutes until edges and cheese are golden-brown and crunchy.