Greek-Inspired Twice-Baked Potatoes with Capers and Feta
A few weeks ago while stumbling around the internets looking at food blogs I came across one with an interesting monthly event. Marc at [ No Recipes ] and Susan at Sticky, Gooey, Creamy, Chewy take turns hosting something they call Dinner and a Movie. Each month one of them picks a movie, and then they challenge their readers and fellow bloggers to cook a dish inspired by that movie.
This month's movie is Shirley Valentine, a movie about a middle-aged British housewife who is in a rut and wonders what happened to her life. Her friend wins a free trip to Greece and brings Shirley along, and while there Shirley begins to take stock of her life. I won't go into any more details about the movie in case you want to see it for yourself.
The obvious choice for my inspiration was something Greek, so that's where I went. Actually, I took a twice-baked potato recipe I already have in my repertoire and tweaked it a little bit to come up with my Greek-inspired twice-baked potatoes with capers and feta. As yummy as they look you'll never guess how simple they are to make, so here's the recipe to prove it:
8 salt potatoes
1/3 cup mayo
2-3 tbsp capers
1/4 cup feta cheese, crumbled
1 tsp Two Sisters Gourmet Over The Edge Herbed Spinach Dip mix
Clean the potatoes and cut them in half lengthwise. Boil them in a pot of water on the stove until they are cooked completely. Drain the potatoes and let them cool. Using a spoon or melon baller, scoop out the centers of the potato halves leaving about a 1/2 inch thick shell behind. Mash the potato centers in a bowl and add the remaining ingredients. If you don't have the Two Sisters mix I used, feel free to substitute with parsley, garlic powder, and chopped onions, or with any other spices you might like. Fill the potato skins a la deviled eggs and arrange them on a cookie sheet. Bake at 350 for 10-15 minutes and Viola!
Now before everybody points out to me that these potatoes were clearly only once-baked, don't worry, I know. But "boiled and baked" just doesn't have the same ring, does it?
For the nutrition info and to see how to make some healthy substitutions for this recipe check out my note on Facebook here.
For some other suggestions, this also works wonderfully with parmesan cheese, and I've been meaning to try it with Laughing Cow cheese wedges. Let me know if you can come up with any other variations!
Update: For a show of all of the yummy dishes created by participants, check out Susan's blog post here: Dinner and a Movie: Shirley Valentine Roundup.