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Loaded Baked Potatoes

An authentic Mediterranean diet adaptation of classic twice-baked loaded baked potatoes. Featuring crackly sea-salted skins stuffed with garlic and Greek yogurt mashed potatoes, topped with a blistered, golden mozzarella and Kasseri cheese crust and fresh parsley.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings: 6
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Potato Shells:
  • - 3 large Russet potatoes scrubbed clean and dried
  • - 1 tbsp extra virgin olive oil
  • - 1 tsp coarse sea salt
For the Creamy Mediterranean Filling:
  • - 2 tbsp extra virgin olive oil
  • - 3/4 cup plain full-fat Greek yogurt
  • - 1/4 cup whole milk or warm vegetable broth
  • - 3/4 cup shredded Mozzarella cheese divided
  • - 1/2 cup shredded Kasseri or Graviera cheese or fine crumbled Feta
  • - 2 cloves garlic finely minced
  • - 1/2 tsp salt adjust to taste
  • - 1/4 tsp freshly ground black pepper
  • - 1/4 tsp smoked paprika or red pepper flakes
For the Garnish:
  • - 1/4 cup fresh Italian flat-leaf parsley finely chopped
  • - A pinch of red pepper flakes or paprika

Method
 

Initial Roast:
  1. Preheat oven to 400°F (200°C). Pierce scrubbed Russet potatoes several times with a fork. Rub skins evenly with 1 tbsp olive oil and roll in coarse sea salt. Place directly on the middle oven rack and bake for 50-60 minutes until fork-tender and skins are crispy.
Scoop the Flesh:
  1. Let potatoes cool 10 minutes until safe to handle. Slice each potato in half lengthwise. Scoop out fluffy centers into a mixing bowl, leaving a sturdy 1/4-inch rim of flesh along the skin so shells maintain their shape.
Mash Filling:
  1. To the bowl with hot potato flesh, add olive oil, Greek yogurt, milk, minced garlic, half of the shredded mozzarella, and half of the Kasseri cheese. Mash with a hand masher or fork until thick and creamy. Season with salt, pepper, and paprika.
Stuff Shells:
  1. Place hollowed skins on a parchment-lined baking sheet. Generously spoon potato filling back into shells, piling slightly high.
Cheese Crust & Broil Finish:
  1. Combine remaining mozzarella and Kasseri cheeses. Top stuffed potatoes evenly with cheese. Bake at 400°F (200°C) for 12-15 minutes until heated through. Switch oven to broil for 2 minutes until cheese is melted and blistered with golden spots.
Garnish and Serve:
  1. Remove from oven, scatter chopped fresh Italian parsley and red pepper flakes over blistered cheese. Serve warm.

Notes

- Always use Russet potatoes for high starch and fluffy texture.
- Do not use aluminum foil; baking un-wrapped keeps skins crispy.
- Scoop while potatoes are warm to avoid gumminess.