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Twice-Baked Greek Potatoes & Greek Marinated Steak #recipe

With Father’s Day quickly approaching, I thought I’d share a recipe that is fit for a king. Or maybe for the Greek gods, in this case. These twice-baked, stuffed potatoes are loaded Greek flavours, Feta cheese, tomatoes and onion greens. The steak is marinated with similar herbs, and accompany the potatoes perfectly. By adding your man’s favourite vegetable or salad as a side, you have a great meal that will let Dad know how special he is.

 Twice-Baked Greek Potatoes


  • 4 large russet potatoes, baked

You can wrap washed and dried potatoes in foil and bake in a 400 degree F oven until a knife can easily be poked into the potato. Or, you can bake them in the slow cooker with 2 Tablespoons of water  on low heat for 8-10 hours. Either method will give you potatoes that are tender when a knife is inserted, and they are then ready to work with.

  •  1 cup crumbled Feta cheese
  •  1 cup sour cream (or plain yogurt)
  • 1/2 tsp ground black pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp dried basil
  • 2 cloves garlic, minced (or 3/4 tsp garlic powder)
  • 1 tomato, chopped
  • 1/4 cup chopped black olives (optional)
  • 1/4 cup chopped green onion


  1. Let hot, baked potatoes sit for about 15 minutes before handling. Carefully cut about 1-inch off the top of the potatoes lengthwise. Scoop the potato out of the skin into a large mixing bowl, leaving the skins intact. Place the potato skins in a baking dish.
  2. Add the rest Feta cheese, sour cream, pepper, herbs, and garlic to the potatoes, and mash using a potato masher until smooth. Stir in the tomato, chopped olives, and onion greens. Spoon filling back into potato shells, until they are nicely rounded on the tops. If you have leftover filling, just place it into a ramekin dish.
  3. Place potatoes in preheated 400 degree F oven and bake for 15-20 minutes, or until heated throughout. Serve immediately.

Greek Marinated Steak


  •  2 marinating steaks, your choice of cut
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 tsp ground black pepper
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • 3 cloves garlic, minced (or 1 tsp garlic powder)


  1. Whisk together olive oil, lemon juice, black pepper, salt, dried herbs and minced garlic in a shallow glass or ceramic dish.
  2. Place steaks in marinade and marinade in refrigerator for at least two hours, or overnight, turning occasionally.
  3. Remove from refrigerator 30 minutes before barbecuing.
  4. Lightly oil the grill, and preheat to high heat. Grill steak for 3-7 minutes per side, or until desired doneness. Discard marinade.
  5. Remove steak from grill, cover with foil, and let sit for 5 minutes before serving.


Jeanine Friesen is a recipe developer and freelance food writer from Manitoba, Canada. Her blog, The Baking Beauties, is a collection of gluten-free recipes that have helped her sustain a normal life after the diagnosis of Celiac disease. Jeanine truly believes that no one should have to go without, and has done what she can to help others fill the void that the gluten-free diet can cause.

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Debbie White-Beattie

Tuesday 3rd of December 2019

Both recipes sound delicious especially the potato recipe. My steak marinade is soya sauce and steak seasoning

Debbie White-Beattie

Saturday 15th of December 2018

I've never seen a recipe like this but I love the ingredients

Friday Finds ~ Second-hand Scores {June 15, 2012} | The Baking Beauties

Monday 25th of June 2012

[...] can find my Twice-Baked Greek Potatoes & Greek Marinated Steak  over at Mommy Moment, where I contribute recipes once a month. /* This entry was posted in [...]


Sunday 17th of June 2012

Oh man I want that potato right now! Looks super delicious!