MEDITERRANEAN TOPPED BAKED POTATOES
Who doesn't like a baked potato? They are full of nutrients and low in fat, until you load on the butter and sour cream. Think about this topping, you just might like it and be healthier for it --wink--.
Provided by Annacia
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 242.9, Fat 3.3, SaturatedFat 1.6, Cholesterol 8, Sodium 313.4, Carbohydrate 46.1, Fiber 5.8, Sugar 8.7, Protein 9.2
BAKED STUFFED MEDITERRANEAN POTATOES
Simple stuffed potatoes. I love these served on the side but after you put all the fillings in, the whole potato was always too much for me, so I make mine if halves. I cook my potatoes in the microwave, use frozen spinach and few other ingredients and just finish in the oven to crisp up. Serve with a creamy yogurt, scallion and lemon topping and you have an amazing side dish. My favorite is to serve this with grilled lamb chops, but the possibilities are endless. I also make baked chicken thighs (bone in, skin on) marinated over night in lemon, olive oil, red pepper, garlic (lots) and oregano. It is a great easy marinade and goes perfect with these potatoes.
Provided by SarasotaCook
Categories Low Protein
Time 40m
Yield 8 Stuffed Potato Halves, 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 240.2, Fat 6.7, SaturatedFat 3, Cholesterol 15.1, Sodium 259.1, Carbohydrate 39, Fiber 5.8, Sugar 5.1, Protein 8.2
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.
BAKED FETA-STUFFED TOMATOES
A satisfying meal, with sides of your choice, when it's just too darn hot to eat a heavy meal. Recipe is from Southern Living.
Provided by JC in Texas
Categories One Dish Meal
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut four large tomatoes in half.
- Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and then coarsely chop pulp.
- In medium bowl, stir together tomato pulp, 4 ounces crumbled feta cheese, 1/4 cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil.
- Spoon mixture evenly into tomato shells, and place in a 13x9-inch baking dish.
- Bake at 350 degrees for 15 minutes.
- Garnish with Italian parsley sprigs.
MARINATED FETA WITH KALAMATA OLIVES
Make and share this Marinated Feta with Kalamata Olives recipe from Food.com.
Provided by evelynathens
Categories Cheese
Time 5m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine the peppers, feta and olives in a large bowl.
- Add the olive oil and toss gently.
- Add the remaining ingredients and toss gently again.
- Adjust seasonings, cover and chill atleast 5 hours before serving.
GREEK STYLE POTATOES WITH KALAMATA OLIVES
This is a easy Greek-style potato dish that goes great along side any main meal, of course you may adjust all seasonings to taste. In Greece this is served with crusty white bread to dip into the juice! Plan ahead the potatoes need to chill for a few hours before cooking.
Provided by Kittencalrecipezazz
Categories Potato
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl combine the oil with lemon juice, garlic, oregano, salt, black pepper and broth until well combined.
- Place the potatoes in a large ziploc bag, then pour the oil mixture over; seal bag and refrigerate for 2-3 hours so the potatoes will absorb all the flavors.
- Set oven to 400 degrees F.
- Place the potatoes in a buttered casserole dish, then sprinkle with kalamata olives.
- Cook turning occasionally until golden brown and tender, about 30-35 minutes (seaon with more salt and pepper to taste).
- Sprinkle with chopped fresh parsley if desired.
- Delicious!
SAVORY MEDITERRANEAN BISCUITS
The trio of kalamata olives, feta cheese and sundried tomatoes really make these savory biscuits stand out. My mom clipped this from a magazine awhile back; I think it might've been Good Housekeeping. I love the flavor of these: buttery, cheesy, slightly salty, tangy, yum! I usually just eat them by themselves but I could see them being eaten alongside a spinach salad for a light dinner, or maybe alongside a lamb or chicken entree. If you like you can substitute dried oregano for the dried basil.
Provided by Cinizini
Categories Breads
Time 22m
Yield 20 biscuits
Number Of Ingredients 13
Steps:
- In a medium mixing bowl, stir together the first five ingredients (flour through salt). Using a pastry blender, cut in butter or margarine until the mixture forms coarse crumbs. Next, stir in the cheese, chopped olives, and tomatoes.
- Make a well in the center of the dry mixture and quickly pour 3/4 cup light cream or half and half over it. Stir with a fork until just moistened.
- Turn the dough out onto a lightly floured surface. Quickly knead by gently folding and pressing the dough until it's almost smooth. This should take about 10-12 strokes. Be careful not to over-knead as the biscuits will get tough. The dough will still be pretty soft.
- Lightly roll out dough into a 10-inch by 8-inch rectangle, about half an inch in thickness. Cut the dough into 2-inch squares.
- Arrange biscuits 1 inch apart on an ungreased baking sheet. In a small bowl, beat egg yolk with the tablespoon of light cream or half and half, then brush the top of each biscuit with this mixture.
- Bake in a 450 degree oven for 10 to 12 minutes or until biscuits are golden. Remove from baking sheet and serve warm with whole Kalamata olives, if you like.
PASTA WITH KALAMATA OLIVE TAPENADE, FETA, AND CHOPPED TOMATO
Tapenade paired with an aromatic paste of briny Greek black olives with sweet pieces of ripe tomato and small cubes of the eastern Mediterranean's pungent Greek sheep's milk cheese makes up this luscious dish. You'll can find Kalamata olives sold by weight in the deli cases of well-stocked supermarkets, as well as in jars. Some may be found already pitted. Substitute any other brine-cured Mediterranean olives you like. Serve with spaghetti, linguine, tagliatelle, or other medium-width strands or ribbons. One you won't want to miss!
Provided by FoodieFanatic
Categories Greek
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a lg. pot of water to a boil. Add the pasta to the water, and cook until al dente, following the suggested cooking time on the box.
- While the pasta cooks, put the olives, olive oil, garlic, parsley, capers, lemon juice, and oregano in a food processor fitted with the metal blade.
- Turning the machine on and off rapidly, pulse the ingredients a few times, then scrape down the work bowl, and process continuously until the mixture forms a coarse but uniform paste.
- As soon as the pasta is done, drain it, and immediately toss with the tapenade, and 1/2 of the Feta and 1/2 of the tomatoes.
- Top with the remaining Feta and tomatoes, and serve immediately.
Nutrition Facts : Calories 1483.1, Fat 106, SaturatedFat 28.4, Cholesterol 101.2, Sodium 2617.4, Carbohydrate 104.2, Fiber 9.6, Sugar 9.6, Protein 33.7
More about "mediterranean stuffed baked potatoes with marinated feta and kalamata olives food"
MEDITERRANEAN STUFFED POTATOES – IT'S ALL GOOD VEGAN
From itsallgoodvegan.com
Servings 4Total Time 1 hrEstimated Reading Time 5 mins
MARINATED OLIVES AND FETA CHEESE - THE DOMESTIC …
From thedomesticdietitian.com
POTATO DISHES - OLIVE TOMATO
From olivetomato.com
MEDITERRANEAN BEET SALAD WITH TANGERINES, GREENS AND FETA
From olivetomato.com
LOADED MEDITERRANEAN STUFFED SWEET POTATOES - BAKO SWEET
From bakosweet.com
BAKED SWEET POTATOES STUFFED WITH MARINATED FETA
From blossomtostem.net
MEDITERRANEAN STUFFED BAKED POTATOES WITH MARINATED FETA AND …
From pinterest.com
MEDITERRANEAN STUFFED BAKED POTATOES WITH MARINATED …
From pinterest.com
MEDITERRANEAN STUFFED BAKED POTATOES WITH MARINATED …
From pinterest.ca
MEDITERRANEAN STUFFED PORK TENDERLOIN (RECIPE - NEIGHBORFOOD
From neighborfoodblog.com
SIDES - OLIVE TOMATO
From olivetomato.com
FETA-STUFFED MARINATED OLIVES - FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love