Grilled Greek Potato Skins with Feta and Olives
Russet potato halves grilled until crispy, filled with a warm mixture of crumbled feta, sun-dried tomatoes, kalamata olives, and fresh oregano. Optional prosciutto adds savory depth. Cooked entirely on the grill in two stages: potatoes are foil-wrapped and baked first, then hollowed, oiled, and crisped before being topped with the Greek cheese filling.
Ingredients
- 4 4-inch Russet potatoes, scrubbed and dried
- ½ cup olive oil, approximately
- 5 oz feta, or fresh goat cheesefresh goat cheese1:1dairycheeseadds dairyFull guide →
- ⅓ cup sun-dried tomatoes in olive oil, chopped
- 2 tbsp fresh oregano leavesdried oregano1:3herbsFull guide →
- ½ cup kalamata olives, pitted, choppedgreen olives1:1vegetablesolivesFull guide →
- salt(optional)
- extra virgin olive oil
- 2 slices prosciutto, or cooked bacon, cut into small pieces(optional)pancetta1:1porkcuredFull guide →
Instructions
- 1
Preheat grill to 400°F or high.
- 2
Pierce each potato several times with a fork.
- 3
Wrap potatoes with aluminum foil, place on grill, and bake until a fork easily pierces them, about 50 minutes. Do not turn off the grill.
- 4
Carefully remove potatoes and foil. Let cool until easily handled.
- 5
When cooled enough to handle, slice each potato in half lengthwise. Scoop out the flesh with a spoon, leaving just a little potato flesh in the skin.
- 6
Brush the inside and outside of potato skins generously with extra virgin olive oil and season both sides with salt.
- 7
In a medium bowl, mash together cheese, sun-dried tomatoes, oregano, olives, and prosciutto or bacon if using. Set aside.
- 8
Place potato halves skin-side up on a new piece of aluminum foil or cast iron pan directly on the cooking grates. Grill until crispy, 12 to 15 minutes.
- 9
Open the grill and carefully fill potato skins with a scoop of the cheese mixture.
- 10
Cover and bake 8 minutes until melted.
- 11
Remove and enjoy.
Tips
Leave some potato flesh in the skin for structure and texture.
Do not turn off the grill between the two cooking stages.
Use aluminum foil or a cast iron pan to prevent skins from sticking to grates in the second stage.
Mash the cheese filling gently to keep texture varied rather than uniform.
Good to Know
Cooled potato skins can be refrigerated up to 2 days. Reheat on grill or in oven at 350°F until warm. Cheese filling is best assembled just before the final baking.
Potatoes can be baked and cooled 1 day ahead, wrapped tightly. The cheese mixture can be mashed and refrigerated up to 4 hours. Crisp and fill just before serving.
Serve immediately after the final 8-minute bake while cheese is warm and melted and skins are still crispy. Optional garnish with additional fresh oregano leaves.
Common Mistakes
Do not skip piercing potatoes to prevent them from bursting on the grill.
Do not remove the foil too early or potatoes will not cook evenly.
Do not scoop out too much potato flesh or skins will collapse when filled.
Do not skip brushing skins with olive oil or they will not crisp properly.