Greek Style Potatoes With Kalamata Olives Recipes

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.

GREEK STYLE POTATOES WITH KALAMATA OLIVES

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!