Ina Garten's Crusty Baked Potatoes with Whipped Feta | Barefoot Contessa

Ina's crispy baked potatoes are the PERFECT side dish! Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd Get the recipe ▶ https://foodtv.com/30Frjnz Subscribe to Food Network ▶ http://foodtv.com/YouTube The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Crusty Baked Potatoes with Whipped Feta RECIPE COURTESY OF INA GARTEN Level: Easy Total: 1 hr 20 min Active: 15 min Yield: 4 servings Ingredients 1 tablespoon chopped fresh rosemary 2 teaspoons fresh thyme leaves Grated zest of 1 large lemon 1 tablespoon coarse fleur de sel or sea salt 4 large (8- to 10-ounce) Idaho baking potatoes Good olive oil Whipped Feta (see recipe) Chopped fresh chives Whipped Feta: 6 ounces Greek feta, crumbled 2 ounces cream cheese, at room temperature 1/3 cup good olive oil 2 tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper Directions Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil. Place the rosemary, thyme, lemon zest, and fleur de sel in the bowl of a mini food processor and pulse 10 to 12 times, until finely chopped but not puréed. Spread the mixture in a shallow bowl or plate. Scrub the potatoes, dry them well, and pierce them all over with the tines of a fork. Place the potatoes on the prepared sheet pan and rub them all over with olive oil. Roll each potato in the salt and herb mixture and put them back on the sheet pan. Bake for 60 to 75 minutes, until tender. Slit the top of each potato, squeeze the ends together to open the potato, and top with a generous scoop of whipped feta. Sprinkle with chives and serve hot with extra whipped feta on the side. Whipped Feta: Place the feta and cream cheese in the bowl of a food processor fitted with the steel blade and pulse until the cheeses are mixed. Add the olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth. Refrigerate until ready to serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #CrustyBakedPotatoes #WhippedFeta Ina Garten's Crusty Baked Potatoes with Whipped Feta | Barefoot Contessa | Food Network https://www.youtube.com/watch?v=oRlkmsY1k9E