Nitrate & Nitrite Free Salsa Verde Feta Potato Skins with Maple Mustard
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Learn more →Ingredients
4 servings
For the potato skins
- 6 medium russet potatoes (about 6 oz each), scrubbed
- 2 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the salsa verde
- 1 cup fresh flat-leaf parsley leaves, loosely packed
- ½ cup fresh basil leaves, loosely packed
- 3 tbsp garlic-infused oil
- 2 tbsp capers, drained and roughly chopped
- 1 tbsp lemon juice
- ¼ tsp salt
For the topping
- 3 oz feta cheese, crumbled (about ¾ cup)
- 3 tbsp scallion green tops, thinly sliced
For the maple mustard
- 3 tbsp pure maple syrup
- 2 tbsp dijon mustard
- 1 tsp lemon juice
- 1 pinch cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pierce each potato several times with a fork, then place directly on the oven rack. Bake for 45–50 minutes, until the skins are firm and a skewer slides through the center with no resistance.
- 2
Remove the potatoes from the oven and let them cool for 10 minutes, until cool enough to handle. Halve each potato lengthwise. Using a spoon, scoop out the flesh, leaving a 1/4-inch shell of potato all around. Reserve the scooped flesh for another use.
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