Twice-Baked Mediterranean Red Potatoes

 mediterranean red potatoes

     Honestly, the goal today was to use up some red potatoes that were starting to grow eyes, and to get rid of some feta cheese crumbles that weren’t yet growing eyes….but you never know.

Turns out feta cheese and red potatoes is not a new combination.  But adding broccoli and balsamic vinegar into the mix did seem to be new.  Also, a lot of the feta + red potato combos included creamy sauces that had a lot of mayonnaise or sour cream in it.  No, thank you.  Luckily, the twice baked step of this recipe makes the potatoes so soft and melts the feta cheese juuuuust enough that you don’t need a cream sauce in which to smother this.

The Recipe


5 small-medium sized red potatoes

3 oz feta cheese crumbles

1/2 c frozen broccoli pieces

1 Tbsp balsamic vinegar

1/4 tsp salt

1/2 tsp onion powder

1/2 tsp dill

Servings: 5

Preheat oven to 400oF.  Wash red potatoes well.  Then dice potatoes and boil until beginning to soften, about 15 minutes.  Do not boil as long as you would if you were making mashed potatoes–the potatoes will soften a little more in the oven later.  Place potatoes in a buttered 9”x9” pan.  Add frozen broccoli pieces and feta cheese.  Drizzle balsamic vinegar over potatoes.  Sprinkle on salt, onion powder, and dill.  Place dish in oven and cook for approximately 15 minutes, or until the tops of the broccoli begin to brown and the potatoes are soft.

twice-baked mediterranean red potatoes

The Facts


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