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Article: Stuffed Baked Potato

Stuffed Baked Potato

Stuffed Baked Potato


  • 2, medium russet potatoes
  • 1/3 cup, cream cheese - softened
  • 2 ounces, feta block
  • 3 tbsp, il Fustino Garlic Olive Oil + more for roasting the potato
  • 2 tbsp, parsley - chopped plus more for garnish
  • 1/4 tsp, salt
  • pinch of pepper


Preheat oven to 450 degrees Fahrenheit. 

Prep your potatoes: wash thoroughly, pierce with a fork all over, drizzle with a bit of olive oil and salt and rub to coat evenly. Wrap in aluminum foil. 

Bake in preheated oven for 50 minutes or until just cooked through, potatoes should be pierced easily with a fork.

While potatoes are cooking prep your filling: to a food processor add the cream cheese, feta, parsley, salt and pepper. Then turn the food processor on and slowly stream in the olive oil until the mixture comes together.

Remove from oven and gently make shallow cuts into the potato (make sure not to go all the way through) in the shape of an "X". 

Now carefully place the cheese mixture into the cuts you just made. Place potatoes on an aluminum foil lined baking sheet and return to oven for 15 minutes or until cheese is golden brown on top.

Garnish with more chopped parsley and enjoy!