Mediterranean Baked Potato Topper Food

BEST ROASTED GREEK POTATOES

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl, mix together spices. Set aside.
• Place potato wedges in a large lightly-oiled baking dish (I used this one) and sprinkle with the spice mix. Toss potatoes together briefly to evenly distribute spices.
• In a bowl, whisk together chopped garlic, olive oil, lemon juice and broth. Pour into baking dish with potatoes.
• Cover the baking dish with foil and place in the 400 degree F-heated oven for 40 minutes.
• Remove from oven briefly. Uncover and sprinkle Parmesan cheese on the potato wedges. Return to oven uncovered to roast for another 10-15 minutes or until potatoes are cooked through and have turned a nice golden brown with a little crust forming.
• If needed, to add more color, you may place the dish under the broiler for 3 minutes or so, watching carefully.
• Remove from oven. Garnish with fresh parsley before serving. Enjoy!

SHEET PAN ROASTED MEDITERRANEAN POTATOES

Steps:

• Preheat the oven to 400°F
• In a large bowl, place the potatoes, olive oil garlic, rosemary and thyme and toss until the potatoes are fully coated.
• Spread them in a single layer on the sheet pan and season lightly with salt. Top with the caramelized onions.
• Bake 20-25 minutes or until the potatoes are fork tender. If you want some additional crispiness or color, broil for additional 3-5 minutes to preference.
• Let cool for 5 minutes and serve tossed with the feta cheese and Italian parsley.

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 TOPPED BAKED POTATOES

Steps:

• Combine first 6 ingredients and mix well.
• Cut or pierce tops of baked potatoes lengthwise; squeeze ends and push toward center to open.
• Top each with one-fourth of yogurt mixture.
• Serve at once.

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.

BAKED POTATO TOPPER

Steps:

• Cream all together.
• Store in refrigerator or freezer.
• Serve hot over baked potatoes.

SOUR CREAM AND CHIVE POTATO TOPPER

Steps:

• Mix all ingredients and let set overnight before use.