To make potatoes:
2 Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil.
3 Add rosemary, thyme, parsley, lemon zest, and salt in the bowl of a mini food processor and pulse until finely chopped, but not pureed. transfer mixture to a shallow bowl or plate. (I use a pie dish)
4 Wash and dry potatoes, and pierce them all over with a fork or a sharp knife. Rub potatoes with olive oil and roll in herb salt mixture. Transfer to prepared baking sheet and bake for 60-70 minutes until tender.
While potatoes are baking, make whipped feta:
6 Add feta cheese to a blender or food processor and pulse until feta is broken into small crumbs. Add the cream cheese and blend on low for 3-4 minutes until cheese are very smooth and combined.
7 Add parsley, green onions, lemon, garlic cloves, olive oil, honey, red wine vinegar, and hot sauce - blend until smooth. It’s okay if there are flecks of herbs.
8 Remove potatoes from oven, slit the tip of each potato, squeeze the ends together to open the potato, and top with a generous scoop of whipped feta. Sprinkle with basil and chives and serve hot.
