Healthy Greek Potato Skins with Hummus: The Ultimate Vegetarian Appetizer
Crispy potato skins transformed into a vibrant, healthy, and incredibly flavorful appetizer—that’s exactly what you’ll discover with these Greek-style potato skins. Loaded with creamy hummus, salty feta, and fresh, crisp vegetables like chopped cucumber, tomatoes, and scallions, this recipe offers a delicious and nutritious twist on a classic tailgating or party snack. It’s naturally gluten-free and vegetarian, making it a perfect crowd-pleaser for any gathering.
This post is sponsored by Sabra.
Why Appetizers Are Always a Good Idea
For many, the best part of any meal is the appetizer spread. There’s something inherently delightful about small, flavorful bites that you can enjoy while socializing, without committing to a full entrée. If I had my way, every dinner would be a smorgasbord of various appetizers and snacks. Who’s with me on this one? These easy snack and appetizer recipes are especially crucial during festive seasons and sporting events when hunger strikes easily and frequently.
My family, like many others, can get “hangry” with surprising speed, so having delicious, bite-sized options readily available is an absolute must. When brainstorming a creative and healthier spin on a beloved party or tailgating snack, crispy potato skins immediately sprang to mind. It might sound unusual, but I didn’t actually try my first potato skin until I was nearly 27 years old! Since then, I’ve been on a mission to make up for lost time, constantly experimenting with new and exciting variations.
A Fresh Take: Mediterranean-Inspired Potato Perfection
Instead of sticking to the traditional, heavier potato skin fillings—often brimming with rich ingredients like sour cream, heaps of cheese, and bacon—I envisioned a lighter, fresher, and more vibrant version. That’s how these lightened-up Greek-style potato skins were born. They feature a generous dollop of warm, savory hummus, a sprinkle of tangy feta, and a colorful finish of finely chopped cucumber, tomato, and scallion. This combination isn’t just incredibly satisfying and flavorful; it’s also packed with nutrients and perfectly suited for vegetarian diets, and it’s naturally gluten-free too!
Choosing the Right Potatoes for Bite-Sized Bliss
While many classic potato skin recipes traditionally call for large russet potatoes, this Greek-inspired version opts for medium red or yellow potatoes. Their inherently smaller size is ideal for creating perfect bite-sized potato skins, making them much easier to handle and enjoy at a party. The skins of these varieties are also a bit more delicate, which adds to their charm and texture. If you happen to find very small russet potatoes, they can certainly be used as an alternative, offering a slightly thicker skin while still maintaining that desirable miniature size.
The Hummus Factor: Elevating Flavor with Sabra
To truly embrace the Greek theme, I chose Sabra’s Olive Tapenade Hummus. This flavor is a personal favorite, second only to their Lemon Twist Hummus. Olive tapenade itself is a beloved ingredient of mine (remember this delightful swirled tapenade bread?). The robust, briny flavor of the olives in the hummus pairs impeccably with the earthy notes of the potato and the tangy feta, creating a harmonious Mediterranean profile. If olives aren’t quite your thing, don’t worry! Classic hummus works beautifully in this recipe, or you can experiment with any of your favorite Sabra hummus flavors. As I’ve discovered over the years, hummus is an incredibly versatile ingredient, capable of elevating so many dishes—just one of the many reasons I adore it!
The Magic of Broiling: Warm Hummus and Caramelized Feta
Once the hummus and feta are nestled into the crispy potato skins, a crucial step involves a quick broil in the oven for just a few minutes. This short period under high heat works wonders: it gently warms the hummus, transforming its texture and enhancing its savory aroma. If you’ve never tried warm hummus before, prepare for a game-changing culinary experience! Simultaneously, the feta cheese gets lightly caramelized on top, developing a slightly crispy crust and a richer, more complex flavor that beautifully complements the other ingredients.
Smart Prep for Stress-Free Entertaining
One of the best features of these healthy Greek potato skins is how adaptable they are for make-ahead preparation, making them ideal for tailgating events, holiday gatherings, or any party in the coming weeks. You can bake and prepare the potato skins in advance, leaving off any toppings. Simply place the hollowed-out skins in a large, airtight container and store them. When you’re ready to serve, whether at home or at a friend or family member’s house, just warm them in the oven for a few minutes before filling. This significantly reduces your prep time on the day of the event, allowing you to enjoy the company rather than being stuck in the kitchen. The fresh toppings can be easily packed separately and assembled quickly on site, ensuring every potato skin is served at its peak freshness and flavor. It truly doesn’t get much easier than that for impressive party food!
Customizing for Dietary Needs
These Greek potato skins are also incredibly versatile when it comes to dietary preferences. If you have guests who are vegan or dairy-free, it’s simple to accommodate them by simply omitting the crumbled feta cheese. The hummus and fresh vegetable toppings are already plant-based and delicious. You can easily set aside a few potato skins without cheese before the broiling step, ensuring that everyone can enjoy this delightful appetizer without feeling left out of the fun!
Just a friendly reminder: make sure to prepare plenty of these! These delicious Greek potato skins are notoriously addictive, and it’s quite challenging to stop at just one. The best part? You can indulge without any guilt, knowing you’re enjoying a wholesome, flavorful, and satisfying snack.
Greek Style Potato Skins with Hummus
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Equipment
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Half Sheet Pan
Ingredients
For the Potato Skins:
- 2¼ lbs medium red or yellow potatoes or very small Russet potatoes
- 1 tablespoon extra virgin olive oil plus more for brushing
- kosher salt
- freshly ground black pepper
Assembly:
- ¼ cup finely diced grape or cherry tomatoes
- ¼ cup finely diced English or Persian cucumber
- 1 (10-ounce) container Sabra Olive Tapenade Hummus stirred well
- 1½ ounces crumbled feta cheese
- 2 scallions, green tops only finely sliced
Instructions
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Bake and Prepare the Potato Skins: Place one rack in the center of your oven and another rack in the top half of the oven (roughly 4 to 5 inches below your broiler). Preheat the oven to 400°F (204°C). Line a half sheet pan with aluminum foil.
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Place the potatoes in a medium mixing bowl. Toss the potatoes with one tablespoon of extra olive oil and sprinkle with kosher salt and pepper. Distribute the potatoes evenly in rows on the sheet pan – so they are not touching one another. Bake on the center-rack for 25 to 30 minutes, or until a wooden skewer can easily be pierced through them without meeting resistance.
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Set on a cooling rack until the potatoes are cool enough to handle. Increase the oven temperature to 425°F (220°C). Slice the potatoes in half lengthwise. Hold each potato half in the palm of one hand and using your other hand, carefully (note: red potatoes have more delicate skin than russet potatoes) scoop out the potato flesh with a small melon ball scoop or spoon leaving about ⅛-inch of potato in each skin. Set the scooped potato into the mixing bowl from earlier – and use for mashed potatoes or store for other cooking applications.
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Set a rack in the foil-lined sheet pan. Brush the potatoes with olive oil, inside and out, and sprinkle lighting with salt. Distribute the skins, skin-side up, on the rack and bake for 8 to 12 minutes, gently flipping the potatoes halfway through.
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Assembly: Preheat the oven broiler to the highest setting. Combine the diced tomato and cucumber in a small bowl and season with salt and pepper, set aside for later. Spoon between 1 to 2 teaspoons of the olive tapenade hummus into each potato skin – so they are roughly half way full. Top with a small amount of crumbled feta. Set the potato skins back on the rack lined sheet pan. Broil in the top third of the oven (4 to 5 inches below your broiler) for 3 to 4 minutes, watching carefully, until the feta is lightly caramelized and the hummus is warm.
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Remove and top each potato skin with a small spoonful of the chopped cucumber and tomato mixture. Garnish with sliced scallions. Serve immediately.
This post is sponsored by Sabra. I am proud to be part of the Sabra Tastemaker program. Thank you for supporting brands that help make this site possible!