Stuffed Mediterranean Baked Potatoes Food

CREAMY STUFFED BAKED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.

STUFFED MEDITERRANEAN BAKED POTATOES

Steps:

• Soak garbanzo beans in water for 8 hours, or overnight.
• Rinse and drain beans. Place in a pot and cover with 3 cups water. Boil until tender, about 45 minutes. Drain and rinse under cold water for 2 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Remove and discard garbanzo bean skins. Place beans in a bowl and add 1/2 tablespoon olive oil, cumin, coriander, cinnamon, smoked paprika, and sea salt. Stir gently until beans are covered and transfer to the prepared baking sheet.
• Rub sweet potatoes with remaining 1/2 tablespoon olive oil. Place potatoes face-down on the baking sheet with the beans.
• Roast in the preheated oven for 15 minutes. Stir garbanzo beans gently with a wooden spoon and continue cooking about 15 minutes more.
• Remove from the oven. Flip sweet potatoes over so they are flesh-side up; smash down insides of sweet potatoes with a spoon and place on a serving plate.
• Mix hummus, garlic, 2 tablespoons lemon juice, and dill together in a bowl.
• Fill centers of sweet potatoes evenly with hummus mixture. Top with roasted garbanzo beans, tomatoes, and parsley. Drizzle each with lemon juice.

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!

STUFFED JACKET POTATOES

Steps:

• Equipment you will need: medium mixing bowl, small mixing bowl, dessertspoon, fork, baking tray, grater, oven gloves.
• Get an adult to heat the oven to 200C/180C fan/gas 6 and bake the potatoes for about 1 hr until cooked and the skins are crispy. Leave to cool completely. This can be done up to 2 days ahead.
• To stuff the jacket potatoes, heat the oven to 200C/180C fan/gas 6. Ask an adult to cut the potatoes in half. Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat). Place the scooped potato into a mixing bowl.
• Using the fork, mash the potato until there are no lumps. Add the cheese, sweetcorn and peppers and mix well. Gently pick the leaves from the herbs. You can rip the larger leaves into smaller pieces. Stir the herbs into the cheesy potato mixture.
• Using the spoon, carefully scoop the mixture back into the potato boats. Make sure that you use all the mixture up. Sprinkle with a little extra grated cheese and place on a baking tray. Using oven gloves, place the tray in the oven and bake for 10-15 mins until golden.

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.

STUFFED BAKED POTATOES

Steps:

• Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.

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.