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Crusty Baked Potatoes with Whipped Feta
  • 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
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