Creamy Feta Potatoes Recipes

FETA ROASTED POTATOES

Feta Roasted Potatoes image

This is a Greek-ish, lemony take on roasted potatoes that are simple to make and fancy enough for company!

Provided by gibsey23

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Greek seasoning
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon ground thyme
4 large russet potatoes, peeled and diced into 1-inch cubes
3 ounces crumbled feta cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Combine olive oil, balsamic vinegar, lemon juice, Greek seasoning, salt, pepper, garlic powder, oregano, and thyme in a large plastic bag or bowl. Add potatoes and shake until potatoes are coated.
Place into a baking dish that's large enough to accommodate potatoes in a single, snug layer.
Bake in the preheated oven for 40 minutes, stirring every 10 minutes. Top with feta cheese. Return to the oven and bake for another 5 minutes. Serve.

Nutrition Facts : Calories 442.7 calories, Carbohydrate 68.1 g, Cholesterol 18.9 mg, Fat 15.1 g, Fiber 8.5 g, Protein 10.8 g, SaturatedFat 4.7 g, Sodium 1577.4 mg, Sugar 5 g

CRUSTY BAKED POTATOES WITH WHIPPED FETA

Crusty Baked Potatoes with Whipped Feta image

Provided by Ina Garten

Categories side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme leaves
Grated zest of 1 large lemon
1 tablespoon coarse fleur de sel or sea salt
4 large (8- to 10-ounce) Idaho baking potatoes
Good olive oil
Whipped Feta (see recipe)
Chopped fresh chives
6 ounces Greek feta, crumbled
2 ounces cream cheese, at room temperature
1/3 cup good olive oil
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
Place the rosemary, thyme, lemon zest, and fleur de sel in the bowl of a mini food processor and pulse 10 to 12 times, until finely chopped but not puréed. Spread the mixture in a shallow bowl or plate.
Scrub the potatoes, dry them well, and pierce them all over with the tines of a fork. Place the potatoes on the prepared sheet pan and rub them all over with olive oil. Roll each potato in the salt and herb mixture and put them back on the sheet pan. Bake for 60 to 75 minutes, until tender. Slit the top of each potato, squeeze the ends together to open the potato, and top with a generous scoop of whipped feta. Sprinkle with chives and serve hot with extra whipped feta on the side.
Place the feta and cream cheese in the bowl of a food processor fitted with the steel blade and pulse until the cheeses are mixed. Add the olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth. Refrigerate until ready to serve.

CREAMY FETA, BACON AND SPINACH DIP

Creamy Feta, Bacon and Spinach Dip image

Bacon and feta take spinach dip to a whole new level. Fair warning: Once your friends and family taste this addictive dip, you'll be asked to make it for every get-together.

Provided by Betty Crocker Kitchens

Categories Dinner

Time 1h35m

Yield 12

Number Of Ingredients 10

Ingredients

1 can (11 oz) refrigerated Pillsbury™ Original French Bread
6 slices bacon, chopped
2 cloves garlic, finely chopped
1 bag (5 oz) baby spinach
1 package (8 oz) cream cheese, softened
6 oz crumbled feta cheese
1/2 cup mayonnaise
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup Progresso™ plain panko crispy bread crumbs

Steps:

Heat oven to 350°F. Bake bread as directed on can. Cool.
Meanwhile, increase oven temperature to 400°F. Spray 9-inch glass pie plate with cooking spray.
In 12-inch skillet, cook bacon over medium heat 9 to 12 minutes, stirring occasionally, until crispy. Drain on paper towels; set aside. Reserve 1 tablespoon drippings in skillet and 2 tablespoons drippings in small bowl.
Heat skillet with bacon drippings over medium heat. Cook garlic in skillet 30 to 60 seconds, stirring constantly, until fragrant. Gradually add spinach. Stir just until spinach is wilted. Remove from heat; cool. Squeeze spinach to remove any excess liquid; transfer to cutting board. Chop spinach finely.
In medium bowl, mix spinach, bacon, cream cheese, feta cheese, mayonnaise, black pepper and pepper flakes. Spread evenly in pie plate.
Add bread crumbs to reserved 2 tablespoons bacon drippings; stir to coat. Sprinkle over top of spinach mixture. Bake 20 to 25 minutes or until golden brown and bubbly around edges. Slice French bread; serve with hot dip.

Nutrition Facts : Calories 270, Carbohydrate 18 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 3 g, TransFat 0 g

GARLIC-FETA MASHED POTATOES

Garlic-Feta Mashed Potatoes image

The ultimate in comfort food, with a tangy twist. The feta and garlic give these creamy mashed potatoes a uniquely delicious flavor. Garnish with parsley and additional feta.

Provided by Cookie734

Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes

Time 40m

Yield 6

Number Of Ingredients 6

Ingredients

6 large Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 (6 ounce) package crumbled feta cheese
½ cup milk
2 cloves garlic, minced
2 tablespoons salted butter
salt to taste

Steps:

Place potatoes in a saucepan and cover with water. Bring to a boil and cook until tender, about 20 minutes. Remove from heat and drain well.
Mash with a potato masher until chunks are gone. Add feta cheese, milk, garlic, butter, and salt. Mix well.

Nutrition Facts : Calories 264.9 calories, Carbohydrate 35.5 g, Cholesterol 36.7 mg, Fat 10.4 g, Fiber 3 g, Protein 8.6 g, SaturatedFat 6.9 g, Sodium 359.3 mg, Sugar 2.1 g

BAKED FETA MASHED POTATOES

Baked Feta Mashed Potatoes image

We took inspiration from the wildly popular baked feta pasta recipe of TikTok fame and reimagined it to create a big-batch thanksgiving side dish. The best part is no more boiling water and crowding your stovetop. Instead, we put all the ingredients together in one dish and then bake it in the oven. Cooking the dish covered helps simmer and steam the potatoes at the same time, making them smooth and fluffy when mashed. The baked feta bubbles and melts into the potatoes to lend a subtle and delicious tanginess.

Provided by Food Network Kitchen

Categories side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

6 tablespoons unsalted butter, cut into cubes, plus more for the dish
4 pounds russet potatoes, peeled, quartered lengthwise and sliced into 1/4-inch-thick pieces
2 cups half-and-half
Kosher salt and freshly ground black pepper
One 7-ounce block feta cheese
1/2 cup sour cream
1 tablespoon chopped chives

Steps:

Preheat the oven to 400 degrees F. Grease a 9-by-13-by-2-inch (3.75-quart) casserole dish with butter.
Put the potatoes in the prepared casserole dish, add the half-and-half and stir to combine. Spread the potatoes in an even layer and place the block of feta in the center, on top of the potatoes. Season with 1 tablespoon salt and a few grinds of pepper and dot the butter over the potatoes. Cover the casserole with aluminum foil and bake until the half-and-half is simmering, the cheese is bubbling and the potatoes are cooked through and very tender when pierced with a small sharp knife, about 1 hour and 20 minutes.
Remove and reserve the aluminum foil. Use a potato masher to mash the ingredients in the casserole dish until well combined, smooth and fluffy. Fold in the sour cream and season with salt and pepper. Cover the mashed potatoes with the reserved foil and return to the oven until warmed through, about 10 minutes. Top with the chopped chives and a few grinds of pepper.