Potato Skins with Feta Cheese and Sausage


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Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

June is the sixth month of the year and the first one of the three summer months. It took its name from Hera the wife of Zeus, who was called Juno in Roman Empire. In Greece, June is considered to be the month of harvesting of wheat and thus very important for the farmers. Generally, it can be very hot with a strong sun.

Today I am going to tell you the story of the god Helios (Sun) and his son Phaethon. According to the myth, at the beginning of everyday, Helios drove his chariot across the skies, until the end of the day when he returned back to his palace and let the horses rest and the nature fall asleep in the silence of the night.

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He had a son who was curious and persistent, Phaethon. He continuously was asking his father to let him drive the chariot and do everything he did. Helios was very reluctant, because he knew the consequences of a reckless driving of his chariot. He kept finding excuses to not allow his son do this.

But one day, he ran out of pretexts and he eventually was persuaded to give him the chariot. Before Phaethon was about to start his course across the skies, Helios gave him some very important guidelines. He said to him that in no circumstances should he change his course and he should hold the headstalls really firm and strong, otherwise horrible things would happen.

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Phaeton begun his travel across the skies and at the beginning everything seemed fine and smooth. Suddenly, he saw the dreadful Scorpio in the sky and he was scared so much, that he lost control of the chariot. The horses understood that their master was completely helpless and they stampeded. They were going either too high or too low above earth. Rivers and lakes begun to drain and forests were burning from horrible fires.

Zeus saw this and in order to prevent the total destruction of earth dropped a thunderbolt on him and threw him in Heridanos River and killed him. His father was devastated and so were his sisters Heliades. It was so much their pain that gods transformed them into poplar trees.

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I loved this myth as a child and I was astonished and so impressed by the magnitude of punishment! I remembered this myth as I was baking these potatoes, because it was a hot day and I had plenty of time for reminiscence. I can tell you one thing; these potato skins are so delicious, I wish I had some more to eat. We devoured them and we talked over this myth and how mistakes can be lethal sometimes. I think through story telling you can easily convey morals to children without being dogmatic or oppressive.

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5.0 from 6 reviews
Potato Skins with Feta Cheese and Sausage
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer / Side Dish
Cuisine/ Κουζίνα: Fusion Greek / American
Ingredients/ Συστατικά
  • 8 medium sized potatoes
  • 150 gr. / 5 oz. feta cheese, crumbled
  • 50 gr. / 2 oz. Greek yogurt
  • 3 tbsp olive oil
  • 1 red, 1 yellow pepper chopped
  • 1 onion, chopped
  • ¼ cup white wine
  • 150 gr. / 5 oz. sausage, finely chopped
  • Salt, pepper
  • Dried oregano, basil
Instructions/ Εκτέλεση
  1. Preheat oven to 200° C / 400° F.
  2. Wash the potatoes really good.
  3. Pierce them with a fork and place them on a baking tray covered with parchment paper.
  4. Put them in the oven and bake them for about 40 to 50 minutes or until they become soft turning them around once after the first 20 minutes.
  5. Remove from the oven and let them cool.
  6. In the meantime, in a skillet pour the olive oil and sauté in medium heat the onions.
  7. Pour the wine and continue to sauté until they become somewhat soft and the wine has evaporated about 10 minutes.
  8. Remove from the skillet and put aside.
  9. In the same skillet add the sausage and sauté for about 5 minutes or until it becomes somewhat crunchy.
  10. Remove and put aside.
  11. Mix the feta crumples and the yogurt and put aside.
  12. Cut the potatoes lengthwise and remove a little bit of their flesh.
  13. Salt and peppers them and return them to the oven putting the broiler this time.
  14. Broil for five minutes per side.
  15. Take them out of the oven.
  16. Add one tbsp. of the feta/yogurt mixture.
  17. Add a pinch of dried oregano and basil
  18. Above it add a tbsp. of the sausage and above it 2 tbsp. of the onion/pepper mixture.
  19. Salt and pepper and add another small pinch of dried oregano and basil.
  20. Do the same for all potato skins and return them to the broiler for another 5 to 7 minutes.
  21. Remove from the oven, let them cool a bit and serve with marinara sauce.
Notes/ Σημειώσεις
The flesh of the potatoes you can make them balls, flour them and fry them! They are super tasty!

5.0 from 6 reviews
Φλούδες Πατάτας με Φέτα και Απάκι
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Ορεκτικό / Συνοδευτικό
Cuisine/ Κουζίνα: Fusion Ελληνική / Αμερικάνικη
Ingredients/ Συστατικά
  • 8 μέτριες πατάτες
  • 150 γρ. φέτα τριμμένη
  • 50 γρ. γιαούρτι
  • 3 κ.σ. ελαιόλαδο
  • 1 κόκκινη και 1 κίτρινη πιπεριά ψιλοκομμένες
  • 1 κρεμμύδι, ψιλοκομμένο
  • ¼ φλ. λευκό κρασί
  • 150 γρ. απάκι, ψιλοκομμένο
  • Αλάτι, πιπέρι
  • Ρίγανη, βασιλικό
Instructions/ Εκτέλεση
  1. Οδηγίες
  2. Προθερμάνετε το φούρνο στους 200° C.
  3. Πλύντε τις πατάτες πολύ καλά.
  4. Τρυπήστε τις με ένα πιρούνι και βάλτε τις σε ένα ταψί καλυμμένο με λαδόκολλα.
  5. Βάλτε στο φούρνο και ψήστε για περίπου 40 έως 50 λεπτά ή μέχρι να μαλακώσουν γυρνώντας τις μία φορά, μετά τα πρώτα 20 λεπτά.
  6. Αφαιρέστε από το φούρνο και αφήστε να κρυώσουν.
  7. Εν τω μεταξύ, σε ένα τηγάνι αντικολλητικό ρίξτε το ελαιόλαδο και σοτάρετε σε μέτρια φωτιά τα κρεμμύδια και τις πιπεριές.
  8. Σβήστε με το κρασί και να συνεχίστε να σοτάρετε μέχρι να μαλακώσουν κάπως και το κρασί εξατμιστεί περίπου 10 λεπτά.
  9. Βγάλτε τα από το τηγάνι και βάλτε τα στην άκρη.
  10. Στο ίδιο τηγάνι προσθέστε το απάκι και σωτάρετέ το για περίπου 5 λεπτά ή μέχρι να γίνει κάπως τραγανό.
  11. Βγάλτε το και βάλτε το στην άκρη.
  12. Ανακατέψτε τη φέτα και το γιαούρτι και βάλτε τα στην άκρη.
  13. Κόψτε τις πατάτες κατά μήκος και αφαιρέστε ένα μικρό κομμάτι της σάρκας τους.
  14. Αλατοπιπερώστε τις και βάλτε τις ξανά στο φούρνο, στο γκριλ, αυτή τη φορά.
  15. Ψήστε για πέντε λεπτά ανά πλευρά.
  16. Βγάλτε τις από το φούρνο.
  17. Προσθέστε μία κ.σ. του μίγματος φέτα/γιαούρτι.
  18. Προσθέστε μια πρέζα ρίγανη και βασιλικό.
  19. Από πάνω προσθέστε μια κ.σ. απάκι και από πάνω 2 κ.σ. από το μείγμα κρεμμύδι/πιπέρι.
  20. Αλατοπιπερώστε και προσθέστε ακόμα μία πρέζα ρίγανη και βασιλικό.
  21. Κάντε το ίδιο για όλες τις πατάτες και βάλτε τις ξανά στο γκριλ για άλλα 5 έως 7 λεπτά.
  22. Βγάλτε από το φούρνο, αφήστε να κρυώσουν λίγο και σερβίρετε με σάλτσα μαρινάρα.
Notes/ Σημειώσεις
Τη σάρκα από τις πατάτες μπορείτε να την κάνετε μπαλάκια να τα αλευρώσετε και να τα τηγανίσετε. Γίνονται πολύ νόστιμα!

44 Responses to Potato Skins with Feta Cheese and Sausage

    1
  1. I love any kind of potato skin type of dish. What a great idea to add some cheese and sausage.

  2. 2
  3. This is a delicious recipe that is a great side dish or great for game day snacks.

  4. 3
  5. Platter Talk says:

    Fantastic story and such a beautifully created recipe; this is a wonderful combination!

  6. 4
  7. Potato skins are one of the most versatile “boats” you can fill. I love the combo you’ve chosen. On my “to do” list. Great comfort food for Super Bowl parties.

  8. 5
  9. Lisa says:

    I just love potato skins! These look so good. Thanks for linking up with “Try a New Recipe Tuesday.” I look forward to seeing what you’ll share this week. http://our4kiddos.blogspot.com/2014/07/try-new-recipe-tuesday-july-1st.html

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  11. Swathi says:

    Delicious lovely snack idea, thanks for sharing with Hearth and Soul blog hop.

  12. 7
  13. Congrats!!! These fantastic Potatoes are being featured this week in MUNCHING MONDAYS!!! Please come by and share the good news :-)

  14. 8
  15. Stephanie says:

    Looks so good! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week

  16. 9
  17. Marie Moody says:

    That looks absolutely incredible. What a neat thing to make for company too especially if you’re trying to impress.

  18. 10
  19. Miz Helen says:

    Thanks so much for sharing these fantastic Potato Skins with us at Full Plate Thursday. This would be a wonderful meal for me it looks so good!
    Hope you are having a great week and come back soon!
    Miz Helen

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  21. Thanks for sharing this myth. I’ve never heard it before so it was rather nice to read it. Also appreciate the recipe.
    Thanks for co hosting The Weekend Social with me.

  22. 12
  23. Wow,what a delicious looking dish. Glad I stumbled across your blog-thanks for sharing your recipe.

    If you have a moment to spare I’d be thrilled if you could share this at my weekly Say G’day linky party! It’s on now and this would be a wonderful addition.

    Best wishes,
    Natasha in Oz

  24. 13
  25. Joanne says:

    I love this Mediterranean spin on potato skins! Much better than the American version which is so heavy that you feel sick after eating one!

  26. 14
  27. Stephanie says:

    These look delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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  29. Winnie says:

    This is such a terrific looking dish
    It’s colorful and inviting :)
    I’d love to try it and I’ll replace the sausages with veggie-sausage

  30. 16
  31. Jamie @ Love Bakes Good Cakes says:

    I could totally make a meal out of this! Thanks so much for linking up to Freedom Fridays – I do hope you’ll join us again! hugs!

  32. 17
  33. Simple yet stunning dish!

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  35. Loved your story and potatoes! We are going into winter, but I think these could be great for this season with a glass of wine!

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  37. Susan says:

    Baked potato skins are very popular here. Usually with cheddar cheese and bacon bits, though. I love your Grecian twist on them – they sound delicious. I’ve always loved Greek and Roman mythology!

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  39. mjskit says:

    Oh my – you sure know how to make a person hungry! There is nothing NOT to love here. What a great way to serve potatoes! We have tons of poplars here in New Mexico and every time I see one from now on I’ll be thinking of the sisters of Phaeton.

  40. 21
  41. Beth says:

    And I wish I had some of those potato skins right now! I love the way you tied the myth in with the weather you had that day.

  42. 22
  43. grace says:

    i’m totally into feta these days, so this version of tater skins makes me very excited! beautiful creation!

  44. 23
  45. Juliana says:

    I never get tired of reading Greek mythology…these potato skin look great…I think I could eat them as my main meal…yum!
    Hope you are having a wonderful week Katerina 😀

  46. 24
  47. Patti says:

    I’m in love with potatoes (there are few carbs I shy away from), and this looks right up my alley. Pinned!

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  49. Love potato skins. This looks and sounds particularly delicious with the feta cheese (unusual) and sausage.

  50. 26
  51. G’day! Looks great! Always love your step by step photos!
    Cheers! Joanne

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  53. gloria says:

    I love these potatos look awesome!!

  54. 28
  55. Liz says:

    I loved learning Greek mythology in 7th grade…but I’m not sure we were told this story in such detail. I also love these potato skins…and they could easily be my dinner. The hubby would think they were just an appetizer, though :)

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  57. Louise says:

    These Potato Skins sound outstanding, Katerina. I wouldn’t trust myself not to eat every last one lol…

    The story is a bonus and I love it too. My granddaughter, who is 11, is fascinated with mythology. When she comes to visit I will need to show her your posts and your delicious meals. She loves all kinds of food, thankfully:)

    Thanks so much for sharing, Katerina…

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  59. Daniela says:

    Just discovered your blog through Evelyne@cheapethnic eatz.
    The stuffed potato skins are so appetizing, only by looking at the gorgeous colors I wish I could try one right now!

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  61. The potato skins look so amazing Katerina. And a great myth indeed. Kind of scary. Perfect story for a teen who wants to learn to drive lol.

  62. 32
  63. I could eat this as my whole meal! Looks so filling and satisfying!

  64. 33
  65. Ola says:

    beatifuly served! I can’t wait to have another opportunity to eat original good feta cheese:)
    Katerina, it was really nice to see you in Athens, I do hope next time we will be able to meet longer and go out to taste some good food! We are also considering to split next holiday between Athens seaside and some nearby island:)

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  67. I need to make me some of those and pronto!

    ela h.

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  69. I know those are very delicious because I made them once long long time ago. They look fantastic, Katerina.

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  71. rebecca says:

    looks tasty love the use of feta

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  73. Barbara says:

    Nice tasty alternative to the bacon and cheese stuffed potato skins that everyone seems to serve. Makes a really pretty presentation, too.

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  75. Oh yum – these look so delicious!! Potato skins are such a great treat and the feta in them sounds really different and good.

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  77. These look so scrumptious! Pinning so I can try soon!

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  79. Kate says:

    The Helios story is one every parent can understand 😉

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  81. Όταν ήμουν μικρή, διάβαζα ελληνική (και όχι μόνο) μυθολογία με κάθε ευκαιρία. Ιδιαίτερα έντονα μου έχει μείνει η ιστορία και η τιμωρία της Νιόβης J
    Πολύ νόστιμες οι γεμιστές πατάτες. Φαγητό διαφορετικό, ιδιαίτερο, γεμάτο χρώμα!
    Καλή εβδομάδα Κατερίνα!

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  83. Kecia says:

    Beautiful and so yummy looking! I love potato skins. These are so tasty with the feta and sausage!!

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  85. Sissi says:

    I have been thinking recently we don’t eat potatoes often enough… Just rice (for Asian dishes) and bread (for European), sometimes noodles… Your beautiful baked skins are an excellent motivation to eat more potatoes! I usually associate baked potatoes with cold weather, but your dish is definitely fit for the summer! Thank you for another wonderful inspiration! Bookmarked instantly.

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