{"id":1926283,"date":"2023-11-03T14:39:44","date_gmt":"2023-11-03T19:39:44","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1926283"},"modified":"2023-11-03T14:39:44","modified_gmt":"2023-11-03T19:39:44","slug":"ina-garten-baked-potatoes","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/ina-garten-baked-potatoes\/","title":{"rendered":"Ina Garten&#8217;s Baked Potatoes: My Husband Says They&#8217;re The Best He&#8217;s Ever Had"},"content":{"rendered":"<img class=\"alignnone size-large wp-image-1926560\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/10\/Ina-Garten-Whipped-Feta-Baked-Potatoes-Nancy-Mock-for-TOH-Resize-Recolor-Crop-DH-TOH.jpg?fit=700,467\" alt=\"Ina Garten Whipped Feta Baked Potatoes Nancy Mock For Toh\" width=\"700\" height=\"467\" \/>\r\n\r\nBaked potatoes are an easy side dish or a light meal\u2014but that doesn't mean they have to be ho-hum! And no one knows better than the <a href=\"https:\/\/www.tasteofhome.com\/collection\/ina-garten-barefoot-contessa\/\" rel=\"noopener noreferrer\">Barefoot Contessa<\/a> herself about how to take everyday favorites and prepare them in a way that's extra special and extra flavorful.\r\n\r\nHer baked potatoes have wonderfully crispy outsides seasoned with rosemary and thyme. She tops them with an easy, tangy whipped feta cheese blend that just melts into the tender insides of these potatoes. Paired with <a href=\"https:\/\/www.tasteofhome.com\/article\/ina-garten-beef-tenderloin\/\">Ina's beef tenderloin<\/a>, what could be better than that?\r\n<h2>What makes Ina's baked potatoes different?<\/h2>\r\nIna has two techniques that really make these baked potatoes stand out. The first is that she coats the entire potato with a blend of salt, zest and herbs to give the spuds a big boost of flavor. The second is she bakes her potatoes without any foil; the direct heat of the oven crisps up the oil and herb-coated potato skins while the insides become fluffy and tender.\r\n\r\nPotatoes as flavorful as these deserve more than just the usual pat of butter or spoonful of sour cream\u2014that's why Ina tops them with a rich whipped feta topping made with lemon juice and olive oil. The result is a baked potato that's incredibly indulgent, one that had my husband and me racing for seconds.\r\n<h2 class=\"\">How to Make Ina Garten's Baked Potatoes<\/h2>\r\nIna's recipe makes four servings, one potato per serving. Plan for about an hour and 15 minutes total of prep and baking time.\r\n<h3 class=\"\">Ingredients<\/h3>\r\n<img class=\"alignnone size-large wp-image-1926548\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/10\/Ingredients-for-Ina-Garten-Whipped-Feta-Baked-Potatoes-Nancy-Mock-for-TOH-Resize-Recolor-Crop-DH-TOH.jpg?fit=700,466\" alt=\"Ingredients For Ina Garten Whipped Feta Baked Potatoes Nancy Mock For Toh\" width=\"700\" height=\"466\" \/>\r\n<ul>\r\n \t<li class=\"\">1 tablespoon chopped fresh rosemary<\/li>\r\n \t<li class=\"\">2 teaspoons fresh thyme leaves<\/li>\r\n \t<li class=\"\">Grated zest of 1 large lemon<\/li>\r\n \t<li class=\"\">1 tablespoon coarse fleur de sel or sea salt<\/li>\r\n \t<li class=\"\">4 large Idaho baking potatoes (about 8 to 10 ounces each)<\/li>\r\n \t<li class=\"\"><a href=\"https:\/\/www.tasteofhome.com\/article\/best-olive-oil-brands\/\" rel=\"noopener noreferrer\">Good olive oil<\/a><\/li>\r\n \t<li class=\"\">Chopped fresh chives or scallion greens<\/li>\r\n<\/ul>\r\n<strong>Whipped Feta:<\/strong>\r\n<ul>\r\n \t<li class=\"\">6 ounces Greek\u00a0feta cheese, crumbled<\/li>\r\n \t<li class=\"\">2 ounces cream cheese at room temperature<\/li>\r\n \t<li class=\"\">1\/3 cup good olive oil<\/li>\r\n \t<li class=\"\">2 tablespoons freshly squeezed lemon juice<\/li>\r\n \t<li class=\"\">1\/2 teaspoon kosher salt<\/li>\r\n \t<li class=\"\">1\/4 teaspoon black pepper<\/li>\r\n<\/ul>\r\n<h3 class=\"\">Directions<\/h3>\r\n<h4 class=\"\">Step 1: Make the herb mixture<\/h4>\r\nPreheat the oven to 400\u00b0F, and line a baking sheet with foil. Place the chopped rosemary, thyme leaves, lemon zest and fleur de sel in the bowl of a mini food processor. If you don't have a small food processor, you can use a blender for this step. Pulse the processor until the ingredients are finely minced. Spread the mixture on a shallow plate.\r\n<h4 class=\"\">Step 2: Prepare the potatoes<\/h4>\r\n<img class=\"alignnone size-large wp-image-1926552\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/10\/Bake-Potatoes-for-Ina-Garten-Whipped-Feta-Baked-Potatoes-Nancy-Mock-for-TOH-Resize-Recolor-Crop-DH-TOH.jpg?fit=700,466\" alt=\"Bake Potatoes For Ina Garten Whipped Feta Baked Potatoes Nancy Mock For Toh\" width=\"700\" height=\"466\" \/>\r\n\r\nScrub the potatoes clean and dry them well. Pierce them all over with a fork (this allows steam to escape while cooking). Pour some olive oil on a small rimmed plate. Roll each potato in the olive oil to coat them all over. Then, roll each potato in the herb-salt mixture to completely cover them. Place the coated potatoes on the lined baking sheet.\r\n<h4 class=\"\">Step 3: Bake the taters<\/h4>\r\nSlide the sheet pan into the oven and bake the potatoes for 60 to 75 minutes until they're completely tender and easily pierced with a fork.\r\n<h4 class=\"\">Step 4: Meanwhile, make the whipped feta<\/h4>\r\n<img class=\"alignnone size-large wp-image-1926550\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/10\/Mix-Ingredients-for-Ina-Garten-Whipped-Feta-Baked-Potatoes-Nancy-Mock-for-TOH-Resize-Recolor-Crop-DH-TOH.jpg?fit=700,467\" alt=\"Mix Ingredients For Ina Garten Whipped Feta Baked Potatoes Nancy Mock For Toh\" width=\"700\" height=\"467\" \/>\r\n\r\nWhile the potatoes are baking, crumble the feta cheese into the bowl of a food processor. Cube the softened cream cheese and add this as well; then run the food processor to combine the cheeses. Pour in the 1\/3 cup of olive oil and the lemon juice, and sprinkle in the salt and pepper. Process the ingredients until they're blended, scraping the bowl down once or twice. Keep the whipped feta in the fridge until the potatoes are ready.\r\n<h4 class=\"\">Step 5: Top and serve<\/h4>\r\n<img class=\"alignnone size-large wp-image-1926555\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/10\/Overhead-Styled-Ina-Garten-Whipped-Feta-Baked-Potatoes-Nancy-Mock-for-TOH-Resize-Recolor-Crop-DH-TOH.jpg?fit=700,467\" alt=\"Overhead Styled Ina Garten Whipped Feta Baked Potatoes Nancy Mock For Toh\" width=\"700\" height=\"467\" \/>\r\n\r\nUse a sharp knife to slit the tops of each baked potato. Squeeze the ends of each potato, pushing them toward the center, to open them up and expose the soft insides. Top each potato with a generous scoop of whipped feta, followed by a sprinkle of chopped chives or scallion greens. Serve them while they're hot and melty, with any leftover whipped feta on the side.\r\n<h2 class=\"\">Tips for Making Ina Garten's Baked Potatoes<\/h2>\r\n<img class=\"alignnone size-large wp-image-1926557\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/10\/Styled-Ina-Garten-Whipped-Feta-Baked-Potatoes-Nancy-Mock-for-TOH-Resize-Recolor-Crop-DH-TOH.jpg?fit=700,467\" alt=\"Styled Ina Garten Whipped Feta Baked Potatoes Nancy Mock For Toh\" width=\"700\" height=\"467\" \/>\r\n<h3>Is block feta or pre-crumbled feta better?<\/h3>\r\nWhile those packages of pre-crumbled feta cheese are convenient, for the very best whipped topping, whole blocks of fresh feta cheese are your best bet. That's because the pre-crumbled bits of feta are typically coated with additives to keep them separated, which means they won't be as smooth when whipped. (The same is true of <a href=\"https:\/\/www.tasteofhome.com\/article\/why-grate-your-own-cheese\/\" rel=\"noopener noreferrer\">pre-shredded cheese.)<\/a> It's worth the extra time to crumble feta yourself.\r\n<h3>How do you whip feta cheese without a food processor?<\/h3>\r\nYou can make the whipped feta mixture in a blender, starting with the cheeses and then followed by the liquids, salt and pepper. Another option is a hand mixer, which will also be able to process the ingredients into a creamy blend.\r\n<h3>Should baked potatoes be wrapped in foil?<\/h3>\r\nSave the foil for when you're making <a href=\"https:\/\/www.tasteofhome.com\/recipes\/campfire-potatoes\/\" rel=\"noopener noreferrer\">campfire potatoes,<\/a> and skip it for oven-baked potatoes. Why? The foil will hold in steam as the potato cooks, which prevents the skin from getting good and crispy. (That's a critical part of Ina's recipe!) The foil layer may also slow the baking, meaning the potatoes will take longer to become tender.\r\n<h3>What kind of salt does Ina Garten use?<\/h3>\r\nWhen Ina calls for <a href=\"https:\/\/www.tasteofhome.com\/collection\/types-of-salt\/\" rel=\"noopener noreferrer\">kosher salt<\/a> in her recipes, she always has one particular type in mind: Diamond Kosher Salt, which has very large crystals. For these potatoes, though, she calls for another large-crystal salt; a sea salt known as Fleur de Sel. If you don't have these and need to substitute finer-grained sea salts or table salt, use less than what's called for\u2014otherwise the food may taste too salty.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"<p>With salty, crispy skins and loads of tangy, lemony feta cheese, Ina Garten&#8217;s baked potatoes quickly won us over.<\/p>\n","protected":false},"author":7801,"featured_media":1926561,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[306848,303719,307739,303745,307614],"categories-v2":[309603,308324,310706,308369,310591],"coauthors":[39567],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ina Garten&#039;s Baked Potatoes: How to Make Them<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/ina-garten-baked-potatoes\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Ina Garten's Baked Potatoes: How to Make Them","description":"Ina Garten's baked potatoes feature herby, salt-coated skins and a creamy whipped feta cheese topping. These spuds are anything but boring!","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/article\/ina-garten-baked-potatoes\/","og_locale":"en_US","og_type":"article","og_title":"Ina Garten's Baked Potatoes Are Crispy, Salty And Herby","og_description":"Even better: Ina's whipped feta topping makes these potatoes delightfully indulgent.","og_url":"https:\/\/www.tasteofhome.com\/article\/ina-garten-baked-potatoes\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_published_time":"2023-11-03T19:39:44+00:00","og_image":[{"width":1200,"height":630,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/10\/Ina-Garten-Whipped-Feta-Baked-Potatoes-Nancy-Mock-for-TOH-Getty-DH-TOH-SOCIAL.jpg","type":"image\/jpeg"}],"author":"Nancy Mock","twitter_card":"summary_large_image","twitter_title":"Ina Garten's Baked Potatoes Are Crispy, Salty And Herby","twitter_description":"Even better: Ina's whipped feta topping makes these potatoes delightfully indulgent.","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/10\/Ina-Garten-Whipped-Feta-Baked-Potatoes-Nancy-Mock-for-TOH-Getty-DH-TOH-FT.jpg","twitter_creator":"@tasteofhome","twitter_site":"@tasteofhome","twitter_misc":{"Written by":"Nancy Mock","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.tasteofhome.com\/article\/ina-garten-baked-potatoes\/#article","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/article\/ina-garten-baked-potatoes\/"},"author":{"name":"skyword system user","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/7ccbba5e04c121f1dcff19cbc0692222"},"headline":"Ina Garten&#8217;s Baked Potatoes: My Husband Says They&#8217;re The Best He&#8217;s Ever Had","datePublished":"2023-11-03T19:39:44+00:00","dateModified":"2023-11-03T19:39:44+00:00","mainEntityOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/ina-garten-baked-potatoes\/"},"wordCount":935,"commentCount":0,"publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/ina-garten-baked-potatoes\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/10\/Ina-Garten-Whipped-Feta-Baked-Potatoes-Nancy-Mock-for-TOH-Getty-DH-TOH-FT.jpg","keywords":["Ingredients","News","Potatoes","Trends","Vegetables"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.tasteofhome.com\/article\/ina-garten-baked-potatoes\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/article\/ina-garten-baked-potatoes\/","url":"https:\/\/www.tasteofhome.com\/article\/ina-garten-baked-potatoes\/","name":"Ina Garten's Baked Potatoes: How to Make Them","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/ina-garten-baked-potatoes\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/ina-garten-baked-potatoes\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/10\/Ina-Garten-Whipped-Feta-Baked-Potatoes-Nancy-Mock-for-TOH-Getty-DH-TOH-FT.jpg","datePublished":"2023-11-03T19:39:44+00:00","dateModified":"2023-11-03T19:39:44+00:00","description":"Ina Garten's baked potatoes feature herby, salt-coated skins and a creamy whipped feta cheese topping. 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Taking inspiration from her northeastern roots and Irish heritage, she shares her comfort food recipes on her site <em>Hungry Enough to Eat Six<\/em>. An expert in New England cuisine, Nancy enjoys delving into food history, viral recipes and regional dishes. Since becoming a Taste Recipes contributor, she\u2019s written about Fluffernutter sandwiches (a New England classic), re-created vintage Betty Crocker recipes, shared how to make \u201cmarry me chicken\u201d and much more. When she\u2019s not whipping up developing new recipes or testing cooking techniques, she loves finding vintage cookbooks from the last century to add to her growing collection.","twitter":"","instagram":"https:\/\/www.instagram.com\/hungryenoughtoeatsix\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/nancy-mock-hungry-enough-to-eat-six\/","tiktok":"https:\/\/www.tiktok.com\/@hungryenoughtoeatsix","youtube":"https:\/\/www.youtube.com\/@hungryenoughtoeatsix2945\/","location":"Worcester, MA","school_and_year":"University of Vermont","education":"University of Vermont, bachelor's in English","highlights":"<ul>\r\n \t<li>7 years of professional experience as a writer and food photographer for brands like <em>Taste Recipes,<\/em> <em>Mashed<\/em>, <em>Foodie<\/em>, <em>Reader's Digest<\/em> and <em>Birds &amp; Blooms<\/em><\/li>\r\n \t<li>10 years as a <em>Taste Recipes<\/em> Community Cook<\/li>\r\n \t<li>Creator of<em> Hungry Enough to Eat Six<\/em>, which focuses on seasonal comfort food<\/li>\r\n \t<li>Grand-prize winner of the National Girl Scouts Cookie Recipe Content in 2016<\/li>\r\n<\/ul>","expertise":"Recipe development; cooking techniques; baking; beer, wine &amp; cocktails; product testing; gardening &amp; plant care; grocery shopping; restaurants; travel","short_bio":"Nancy contributes writing, recipes and food photography to <em>Taste Recipes<\/em>, where she covers regional eats, food history and trending dishes. Her work can also be seen on her website, <em>Hungry Enough to Eat Six<\/em>, as well as other food-focused publications. 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