Mediterranean Stuffed Baked Potatoes with Marinated Feta and Kalamata Olives

Marinated feta and Kalamata olives stuffed into a warm, fluffy and crispy baked potato makes these Mediterranean Stuffed Baked potatoes a perfect meal.

Course Appetizer, lunch

Cuisine Greek, Mediterranean

Keyword Baked, Feta, Mediterranean, Potato

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Author Elena Paravantes, MS, RD

Ingredients

For the Baked potatoes

4 Medium potatoes
1 tsp of olive oil for coating potatoes

For the Marinated Feta

6 (170 g) ounces feta
1 ½ tablespoon dry oregano
2 tbsp chopped fresh mint
1 tbsp chopped fresh oregano
1 garlic minced or cut in four
3 tbsp Extra virgin olive oil

For Topping

16 Kalamata olives pitted and sliced
2 tsp Extra virgin olive oil
Black pepper

Instructions

Preheat oven at 350 F (180 C)
In a bowl roughly crumble the feta with a fork so that you still have chunks, you do not want it to be a paste.
Add the herbs, garlic and olive oil and mix. Cover with plastic wrap and place in the refrigerator.
Coat the potatoes with olive oil (about ¼ tsp for each), pierce them with the fork and bake for 1 hour.
When potatoes are ready place them on a plate or latter, slice midway lengthwise and push the ends to spread the potato. Fluff with a fork.
Drizzle in each one ¼ tsp olive oil, and then stuff with ¼ of the feta mixture (remove garlic if not minced). Top each potato with 4 sliced Kalamata olives.
Serve.