Grecian Potato Cups Recipe
Grecian Potato Cups Recipe photo by Taste of Home
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Grecian Potato Cups Recipe

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If you like stuffed potato skins, you’ll love these little cups filled with feta cheese, spinach, onion and more. They’re easy for guests to take and enjoy from a buffet.—Nicole Filizetti, Grand Marais, Michigan
TOTAL TIME: Prep: 25 min. Bake: 70 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 70 min.
MAKES: 8 servings


  • 8 medium red potatoes (about 2-1/4 pounds)
  • 4 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1 medium onion, finely chopped
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 tablespoon lemon juice
  • 1-1/2 cups (6 ounces) crumbled feta cheese


  1. Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 40-45 minutes or until tender.
  2. Increase oven setting to 450°. When cool enough to handle, cut each potato crosswise in half. Scoop out pulp, leaving 1/4-in.-thick shells. (Save removed potato for another use.) If necessary, carefully trim bottom of cups so potatoes will sit upright. Rub 3 tablespoons oil over inside and outside of potatoes.
  3. Place potato cups on two 15x10x1-in. baking pans, cut side down; sprinkle with salt and pepper. Bake 8-10 minutes or until skin is crisp. Turn potatoes over; bake 10-12 minutes longer or until golden brown. Remove from oven. Reduce oven setting to 350°.
  4. In a large skillet, heat remaining oil over medium-high heat. Add onion and oregano; cook and stir 2-3 minutes or until onion is tender. Add garlic; cook 1 minute longer. Stir in spinach and lemon juice; heat through. Remove from heat; stir in cheese. Spoon into potato cups. Bake 8-10 minutes or until heated through. Yield: 8 servings.
Originally published as Grecian Potato Cups in Taste of Home Christmas Annual Annual 2014

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