Baked Stuffed Mediterranean Potatoes Food

MEDITERRANEAN STUFFED BAKED POTATOES WITH MARINATED FETA AND KALAMATA OLIVES

Steps:

• 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.

MEDITERRANEAN LOADED BAKED POTATO RECIPE

Steps:

• Preheat the oven to 375 degrees F.
• Wash and scrub the potatoes clean. Dry completely.
• Poke holes all over the potato using a fork - about 5 to 6 times. Rub the potatoes with olive oil and sprinkle with kosher salt, and prick them in several places with the tines of a fork. Arrange the potatoes on a baking sheet, and bake for 1 hour or until potatoes are super soft and fork-tender and the skin is nice and crisp (can take up to 75 minutes).
• While the potatoes are baking, make the Tzatziki sauce according to this recipe, if using, and prepare the remaining toppings.
• When the potatoes are ready, remove from the oven and set aside to rest for 5 minutes. Slice each open wide, and scoop the potato flesh out into a bowl. Add 1 tbsp olive oil, salt and pepper, and dried oregano. Mash with a fork.
• Now, scoop the mashed potatoes back into the skins. Using your hands, reshape the potatoes if needed, then top with the Tzatziki sauce and the remaining Mediterranean toppings to your liking. Enjoy!

CRUSTY BAKED POTATOES WITH WHIPPED FETA

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
• Place the rosemary, thyme, lemon zest, and fleur de sel in the bowl of a mini food processor and pulse 10 to 12 times, until finely chopped but not puréed. Spread the mixture in a shallow bowl or plate.
• Scrub the potatoes, dry them well, and pierce them all over with the tines of a fork. Place the potatoes on the prepared sheet pan and rub them all over with olive oil. Roll each potato in the salt and herb mixture and put them back on the sheet pan. Bake for 60 to 75 minutes, until tender. Slit the top of each potato, squeeze the ends together to open the potato, and top with a generous scoop of whipped feta. Sprinkle with chives and serve hot with extra whipped feta on the side.
• Place the feta and cream cheese in the bowl of a food processor fitted with the steel blade and pulse until the cheeses are mixed. Add the olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth. Refrigerate until ready to serve.

BAKED STUFFED MEDITERRANEAN POTATOES

Steps:

• Potatoes -- Make it simple. I just cook mine in the microwave. You can use the old fashioned method in the oven which is just fine. Wash them well, and poke once or twice on the top with a knife so they don't explode as they cook. Now, I can't give you an exact time, because everyone's microwave is different and everyone's potatoes will be different. But for the most part, about 10-15 minutes. I make sure to turn them over a couple of times during cooking. You want them soft when you insert a knife, but not mushy. Set to the side and let them cool enough so you can handle them.
• Filling -- While the potatoes cool, make your filling. It just takes a few minutes. In a small sauce pan on medium high heat, add the olive oil, onion, garlic and cook until soft, about 2-3 minutes. Then add in the spinach and cook just a couple of minutes, breaking it up as it cooks. Add the olives and check for seasoning. Go easy on salt as Feta and olives are both salty and cook 1 more minute. Remove from the heat and add in the tomatoes and feta.
• Stuffing -- Cut in potato in half and scoop out some of the flesh. I don't mix the potato back in so only scoop out 1/2, leaving a good amount of potato left in the skin.
• NOTE: Don't throw that extra potato out. Put in a plastic baggie in your refrigerator. Use in a omelette, or make some potato croquettes, add to some mushrooms, onions, pepper and make a stir fry for a easy side dish, or freeze and use to thicken soup or stews. And if there is any filling left, just mix that with the left over potato and reheat for a great side with some steaks, or eggs in the morning.
• Stuffing the Potatoes -- Simply spoon the filling in and pile high.
• Bake -- Preheat the oven to 400 degrees. Place your potatoes on a small baking sheet lined with foil or parchment for easy clean up and bake 20-25 minutes. Remember, you are just reheating the potato and the filling.
• Sauce -- As the potatoes cook, just mix the scallions with the yogurt and the lemon juice.
• Serve -- Top the potatoes with a scoop of the sour cream and enjoy! And remember, some grilled lamb chops or chicken goes great with these stuffed spuds.