Greek Inspired Loaded Potato Puffs
Prep time 10mins
Cook time 25mins
Serves or Makes: 6

Recipe Card

Yogurt Sauce


  • 1 cup Greek yogurt
  • 1/4 cup cucumbers, chopped
  • 1 tablespoon olive oil
  • 1 clove of garlic, grated
  • 1 teaspoon lemon juice
  • Fresh dill, roughly chopped, to taste
  • Fresh mint, roughly chopped, to taste
  • Salt and pepper, to taste

Greek Chicken


  • 2 boneless skinless chicken breasts
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon

For Serving


  • 1 package Alexia Potato Puffs
  • Kalamata olives
  • Greek pepperoncini
  • Feta
  • Olive oil
  • Lemon juice
  • Fresh dill

To make the yogurt sauce:


  • Step 1

    Spread the chopped cucumbers on a paper towel and sprinkle with salt to draw out the moisture. Combine the rest of the ingredients in a bowl. Pat the cucumbers dry and add them to the bowl. Stir to combine. Taste and adjust seasoning. Refrigerate until ready to use.

To make the chicken:

  • Step 1

    Marinate the chicken for 1 hour (30 minutes at minimum). Cook in a cast iron pan over medium heat for 5-8 minutes on each side, or until internal temperature reaches 165F degrees. Let the chicken rest for 5 minutes and then chop into 1 inch pieces.

  • Step 2

    Meanwhile prepare the potato puffs according to package directions for the full bag.

  • Step 3

    Add the potatoes to a high sided serving dish and top with the chicken, yogurt sauce, olives, pepperoncini, feta, a drizzle of olive oil, squeeze of lemon and fresh dill.