Crusty Baked Potatoes with Whipped Feta (Cook Like a Pro: Easy High Low) - Ina Garten, “Barefoot Contessa” on the Food Network.

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Donna

1 tablespoon chopped fresh rosemary

2 teaspoons fresh thyme leaves

Grated zest of 1 large lemon

1 tablespoon coarse fleur de sel or sea salt

4 large (8- to 10-ounce) Idaho baking potatoes

Good olive oil

Whipped Feta (see recipe)

Chopped fresh chives

subheading: Whipped Feta:

6 ounces Greek feta, crumbled

2 ounces cream cheese, at room temperature

⅓ cup good olive oil

2 tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground black pepper

Directions at foodnetwork.com

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