These roasted red pepper feta stuffed potato skins are crispy on the outside and stuffed with a cheesy red pepper filling. The perfect game day appetizer!
Prep Time10 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr40 minutesmins
Course: Appetizers
Cuisine: American
Keyword: red pepper feta stuffed potato skins, roasted red pepper feta stuffed potato skins, stuffed potato skins with roasted red peppers
Place peppers on highest rack in the oven and roast until each side turns black. Transfer to a bag, close and set aside.
Reduce oven temperature to 400 degrees.
Wash and dry potatoes, drizzle in olive oil, rubbing around the the entire potato, place on baking sheet and bake for about 40 minutes. Remove from the oven and let cool.
Once cool, slice the potatoes in half, scoop out most of the flesh (reserve for another use) leaving just a small border around the potato for stability.
Drizzle the potatoes in more olive oil, rubbing into the cavity and exterior. Place back on the baking sheet, skin side up and bake for 15 minutes until crispy on the edges.
Meanwhile, remove peppers from the bag, peel skin off and remove seeds. Place in a food processor.
Add the feta, yogurt, cauliflower, garlic, salt, pepper and 1 tablespoon olive oil in the food processor.
Process until just slightly chunky.
Spoon red pepper filling into the cavity of each potato skin.
Return to oven for 5 minutes until heated through.
Remove from oven, garnish with cilantro and serve warm.