Inspired by traditional Greek flavors, I created these stuffed potatoes just for something new and different.If you haven't yet tried Greek yogurt - do! Typically made of sheep's milk (but cow's milk varieties exist also) it has a wonderful texture and flavor, and is often slightly higher in protein. The same goes for Kasseri cheese; if you absolutely can't find it in your local stores, then Parmesan will make an acceptable substitute. But do try to find the Kasseri; this is the cheese used in the famous Greek dish saganaki and is also a sheep's milk-based product. It has a pungent aroma and is absolutely delicious.
For two LARGE russet potatoes, bake at 450 degrees fahrenheit (232 celsius) for about an hour or until sides can be squeezed. Twenty minutes before the potatoes are done baking, place one large clove of unpeeled garlic in a small baking dish (like a custard cup or even a small foil pan). Add a small amount of water, cover tightly, and place in the oven to bake along with the potatoes. At the end of the potatoes' baking time, also remove the baked garlic clove from the oven and set aside to cool.
In the meantime, scoop out the insides of the potatoes into a bowl; mash them a bit and squeeze out the soft baked garlic clove from its peel; discard the peel. Mash the garlic in with the potato and add:
1 tablespoon butter
3 teaspoons plain Greek yogurt
3 teaspoons crumbled Feta cheese
4 teaspoons grated Kasseri cheese
1/4 teaspoon dried oregano (or fresh oregano, even better!)
salt and pepper to taste (taste carefully first - the Feta and Kasseri cheeses are salty)
Combine all ingredients and spoon back into the baked potato shells. Top with more grated Kasseri cheese, place back in oven for 15 minutes or so until cheese topping is melted. You may also broil for a moment to brown the cheese topping even more.
These potatoes are delicious with roast lamb or chicken, and also make a hearty vegetarian main dish.
Serves 2.
