Mediterranean Loaded Baked Potato Recipe
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!
Servings: 4
Ingredients
- 4 large russet potatoes, scrubed clean and dried
- extra virgin olive oil
- Kosher salt
- black pepper
- 1-2 tsp dried oregano
For the Toppings
- Greek Tzatziki Sauce
- 1/2 cup chopped fresh parsley
- 1 large tomato, diced
- 1/2 cup chopped pitted Greek olives
- crumbled feta cheese
Instructions
- Get Ready: Preheat the oven to 375°F.
- Prepare the Potatoes: Poke holes all over the potatoes using a fork. Rub the potatoes with olive oil and sprinkle with kosher salt. 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 depending on the size of your potatoes.
- Prepare your toppings: While the potatoes are baking, make the Tzatziki sauce, chop the tomatoe and parsley, and crumble the feta.
- Rest, scoop, and season: When the potatoes are ready, remove from the oven and set aside to rest for 5 minutes. Slice each open while keeping the bottom skin intact, and scoop the potato flesh out into a bowl. Add 1 tbsp olive oil, salt, pepper, and dried oregano. Mash with a fork.
- Fill, top, and serve! Now, scoop the mashed potatoes back into the skins, then top with the Tzatziki sauce, olives, feta and fresh herbs. Enjoy!
Notes
Visit our shop to browse quality Mediterranean ingredients, including olive oils, honey, jams, and spices.
Nutrition
Calories: 202.3kcal | Carbohydrates: 41.2g | Protein: 5.3g | Fat: 2.9g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.9g | Sodium: 279.8mg | Potassium: 1016mg | Fiber: 4.2g | Sugar: 2.3g | Vitamin A: 964.9IU | Vitamin C: 26.3mg | Calcium: 57.9mg | Iron: 2.6mg
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