Laurie’s Grilled Greek Potato Skins Recipe | Blue Rhino

Ingredients

• 4 4-inch Russet Potatoes (scrubbed and dried)
• 1/2 cup Olive Oil (approximately)
• 5 oz Feta (or fresh goat cheese)
• 1/3 cup Sun-dried Tomatoes in Olive Oil (chopped)
• 2 tbsp Fresh Oregano Leaves
• 1/2 cup Kalamata Olives (pitted, chopped)
• Salt, to taste
• Extra Virgin Olive Oil
• Optional: 2 slices prosciutto (or cooked bacon, cut into small pieces)
• Additional Items:
• Medium Bowl
• Aluminum Foil
• Basting Brush
• Optional: Cast Iron Pan