Stuffed Mediterranean Baked Potato Recipes

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.

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.

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.

STUFFED MEDITERRANEAN BAKED POTATO

Steps:

• Soak 3/4 cups garbanzo beans overnight.
• Rinse and discard water, place beans in pot, cover with 3 cups of water and bring to boil for approximately 45 minutes.
• Drain and rinse under cold water for 2 minutes.
• Preheat oven to 400 degrees.
• Remove skins and place beans in a bowl.
• Add olive oil, cumin, coriander, cinnamon, smoked paprika and sea salt. Gently stir until garbanzo beans are covered with olive oil and seasonings.
• Line a large baking sheet with aluminum foil.
• Rinse and scrub 4 medium size sweet potatoes, cut in half lengthwise. Rub the sweet potatoes with olive oil and place face down on the same baking sheet.
• Add the prepared and seasoned garbanzo beans to the baking sheet and place in oven.
• Bake at 400° for approximately 30 minutes.
• Half way through the roasting process, gently stir the garbanzo beans with a wooden spoon.
• Remove from the oven, flip sweet potatoes over so they are flesh-side up, smash down the insides of the sweet potatoes.
• In a separate bowl mix together hummus, lemon juice, dill and garlic.
• Fill the centers of the potatoes with sauce.
• Top with roasted garbanzo beans, tomatoes and parsley and a touch of lemon juice.