Crusty Baked Potatoes with Whipped Feta

Another good recipe from that genius lady Ina Garten.

Potatoes
1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme leaves
Grated zest of 1 large lemon
1 tablespoon salt
4 large Idaho baking potatoes

Whipped Feta
Chopped fresh chives
6 ounces Greek feta, crumbled
2 ounces of cream cheese, at room temperature
1/2 cup good olive oil
Salt/pepper

Preheat the oven to 400 degrees.  Line a sheet pan with aluminum.

Place the rosemary, thyme, lemon zest and salt in a mini food processor and pulse 10-12 times.  Place the mixture in a shallow bowl.  Wash the potatoes well and then pierce them all over with a fork.  Rub them with oil and then roll them into the herb mixture to cover them on all sides.  Put them on the sheet pan and pop them in the oven for a very long time (~75 minutes or until soft in the middle when pierced with a fork or knife).

In the meantime, make the whipped feta.  You can do this by placing all of the ingredients listed above into a food processor with the exception of the chives.

After the potatoes are baked, slice them down the middle and put a generous dollop of whipped feta on top and then sprinkle with chives.