A delightful twist on the classic baked potato, filled with creamy and herby goodness.
Preheat your oven to 400°F.
Ensure your oven is fully preheated for even cooking.
Bake the potatoes directly on the oven rack for about 1 hour, or until tender.
Pierce the potatoes with a fork before baking to allow steam to escape.
Let the potatoes cool slightly, then cut each in half lengthwise.
Use a clean kitchen towel to handle the hot potatoes.
Scoop out the potato flesh into a mixing bowl, leaving a 1/4-inch-thick shell.
Be gentle to avoid tearing the potato skins.
Mash the potato flesh with a potato masher until smooth.
For extra smoothness, you can use a hand mixer.
Mix in the milk, feta cheese, cream cheese, oregano, salt, and pepper until well combined.
Taste the mixture and adjust the seasoning as needed.
Spoon the mixture back into the potato shells.
Pack the filling gently to maintain the shape of the potato.
Place the filled potato halves on a baking sheet and bake for an additional 15 minutes.
You can sprinkle a little extra cheese on top before baking for a golden crust.
Garnish with chopped green onions before serving.
Serve immediately for the best texture and flavor.
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