Mini Baked Potatoes with Garlic and Feta Cheese

Prep Time
Cook Time
1h 5m
Ready In

"These miniature potatoes are tasty little appetizers. I have served these both warm and cooled. You can change the type of cheese or herb used to suit your taste buds."

Original recipe yields 20 servings


  • Serving Size: 1 (180.2 g)
  • Calories 134.6
  • Total Fat - 1.1 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 3.9 mg
  • Sodium - 96.8 mg
  • Total Carbohydrate - 28.4 g
  • Dietary Fiber - 2.9 g
  • Sugars - 2.4 g
  • Protein - 4 g
  • Calcium - 43.9 mg
  • Iron - 1.3 mg
  • Vitamin C - 14.8 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees Fahrenheit. Wash and dry potatoes. Toss with the oil, rosemary and garlic to coat.

Step 2

Sprinkle lightly with coarse salt, and then spread them out on a baking sheet. Bake for 45 to 50 minutes until they are tender.

Step 3

Meanwhile, in a small bowl, combine the sour cream and Feta cheese, mixing well.

Step 4

Cut a cross in the top of each potato. Press gently with fingers to open potato.

Step 5

Tope each potato with cheese mixture and place on a serving dish.

Tips & Variations

No special items needed.



I added thyme in place of rosemary because I was having a meatloaf and thought it would go well with the other ingredients. We loved them!

review by:
(29 Jul 2013)


Yummy! We enjoyed these little delights! Of course Mine didn't didn't actually look like I think the chef imagined, as my red potatoes were fairly large. So I cut mine into several pieces but the flavor was the same. I was amazed at how fast they cooked too, I think this was due to a combination of the oil and the smaller size. Made for Billboard tag.

review by:
(6 Jul 2012)