Stuffed Mediterranean Baked Potatoes Recipes

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 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.

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.

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.