1 Tablespoon fresh rosemary, chopped
  1 Tablespoon thyme leaves
  1 Tablespoon fresh parsley, chopped
  Grated zest of 1 large lemon (use juice in whipped feta)
  ½ teaspoon salt
  4 large baking potatoes
  olive oil
For the whipped feta:
  8 oz feta
  8 oz whipped cream cheese
  ¼ cup fresh parsley, roughly chopped
  ¼ cup sliced green onions
  1 lemon, juiced
  2 garlic cloves
  3 Tablespoons olive oil
  1 Tablespoon honey
  1 Tablespoon red wine vinegar
  2-3 dashes hot sauce (optional)
  ½ cup basil, thinly sliced
  ¼ cup thinly sliced chives

Instructions

To make potatoes:

1. Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil.
2. Add rosemary, thyme, parsley, lemon zest, and salt in the bowl of a mini food processor and pulse until finely chopped, but not pureed. transfer mixture to a shallow bowl or plate.
3. Wash and dry potatoes, and pierce them all over with a fork or a sharp knife. Rub potatoes with olive oil and roll in herb salt mixture. Transfer to prepared baking sheet and bake for 60-70 minutes until tender.
4. While potatoes are baking, make whipped feta:
5. Add feta cheese to a blender or food processor and pulse until feta is broken into small crumbs. Add the cream cheese and blend on low for 3-4 minutes until cheese are very smooth and combined.
6. Add parsley, green onions, lemon, garlic cloves, olive oil, honey, red wine vinegar, and hot sauce - blend until smooth. It’s okay if there are flecks of herbs.
7. Remove potatoes from oven, slit the tip of each potato, squeeze the ends together to open the potato, and top with a generous scoop of whipped feta. Sprinkle with basil and chives and serve hot.