Mediterranean Topped Baked Potatoes Recipes

MEDITERRANEAN LOADED BAKED POTATO RECIPE

Mediterranean Loaded Baked Potato Recipe image

The perfect loaded baked potato, fluffy and creamy on the inside with crispy skin and packed with flavor from toppings like Greek Tzatziki sauce, olives, tomatoes, and feta!

Provided by The Mediterranean Dish

Categories Sides

Time 1h10m

Yield 4

Number Of Ingredients 10

Ingredients

4 large russet potatoes
Extra virgin olive oil (I used Private Reserve Greek EVOO)
Kosher salt
Black pepper
1-2 tsp dried oregano
Greek Tzatziki Sauce (I use this recipe)
1/2 cup chopped fresh parsley flakes
1 large tomato, diced
1/2 cup chopped pitted Greek olives
Crumbled feta cheese

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!

Nutrition Facts : Calories 226 calories, Sugar 2.5 g, Sodium 81.6 mg, Fat 5.3 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 40.8 g, Fiber 3.6 g, Protein 6.1 g, Cholesterol 6.3 mg

MEDITERRANEAN TOPPED BAKED POTATOES

Mediterranean Topped Baked Potatoes image

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

Ingredients

1 cup low-fat yogurt (or use fat free ) or 1 cup low-fat sour cream (or use fat free sour cream)
1/2 cup sun-dried tomato (marinated or re hydrated, drained)
1/4 cup chopped kalamata olives or 1/4 cup ripe olives
2 tablespoons crumbled feta or 2 tablespoons shredded parmesan cheese
1/2 teaspoon dried Italian herb seasoning, crushed
1/4 teaspoon ground pepper
4 russet potatoes, baked and still hot (baked about 45 mins)

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

MEDITERRANEAN POTATOES

Mediterranean Potatoes image

Make and share this Mediterranean Potatoes recipe from Food.com.

Provided by Sueie

Categories Potato

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 kg potato, cut into quarters
2 tablespoons oil
2 onions, finely chopped
3 garlic cloves, crushed
1 teaspoon paprika
2 teaspoons sugar
1 teaspoon dried thyme
1 (425 g) can chopped tomatoes
2 tablespoons lemon juice
1/2 teaspoon grated fresh lemon rind
1 tablespoon tomato paste
12 black olives
1 tablespoon capers, rinsed and chopped
1 cup cubed or crumbled feta cheese
1 tablespoon parsley, roughly chopped

Steps:

Boil potatoes until just tender.
Heal oil in large pan, add onion and cook until soft.
Add garlic and paprika and cook for 1 minute.
Stir in tomatoes, juice, rind, sugar, tomato paste and thyme.
Simmer, covered, for 5 minutes and then add the potato and toss to coat.
Cook until potatoes are tender about 10 minutes.
Stir occasionally to prevent burning.
Remove pan from heat and just before serving stir through olives, capers and feta.
Sprinkle parsley on top.
Serve immediately.

MEDITERRANEAN ROASTED POTATOES AND VEGETABLES

Mediterranean Roasted Potatoes and Vegetables image

Make and share this Mediterranean Roasted Potatoes and Vegetables recipe from Food.com.

Provided by Misti_Country_Girl

Categories Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs red potatoes
1 tablespoon olive oil
1 1/2 teaspoons olive oil
1 red bell pepper
1 yellow bell peppers or 1 orange bell pepper
1 small red onion
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon balsamic vinegar
1/4 cup fresh basil leaf, chopped

Steps:

Preheat oven to 425*. Spray large shallow metal roasting pan with non-stick spray.
Cut potatoes into 1 1/2-inch chunks; place in pan. Toss with 1 tablespoon oil.
Bake 10 minutes.
Cut bell peppers into chunks, (I like strips), cut onion through core and into wedges.
Add peppers and onion to pan. Drizzle remaining 1 1/2 teaspoon oil over vegetables; sprinkle with garlic, salt and black pepper. Toss well to coat.
Return to oven; bake 20 minutes longer or until vegetables are brown and tender, stirring once.
Transfer to large serving bowl. Drizzle vinegar over vegetables, toss well to coat.
Add basil ; toss again. Serve warm.

Nutrition Facts : Calories 132.2, Fat 3.7, SaturatedFat 0.5, Sodium 202.3, Carbohydrate 22.9, Fiber 2.9, Sugar 2.5, Protein 2.9

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