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Ingredients
6 small potatoes (washed, unpeeled)
3 tablespoons olive oil
1 teaspoon dried oregano
Salt and black pepper, to taste
½ cup Greek yogurt or sour cream
½ cup crumbled feta cheese
½ cup shredded mozzarella or cheddar
2 tablespoons sun-dried tomatoes, chopped
2 tablespoons black olives, sliced
1 small garlic clove, minced
2 tablespoons fresh parsley or chives, chopped
Optional: cooked turkey bacon or crispy chickpeas for topping
Instructions
Bake the Potatoes
Preheat the oven to 400°F (200°C). Rub the potatoes with olive oil, sprinkle with salt, and bake for 40–45 minutes until tender. Let them cool slightly.
Prepare the Filling
Cut each potato in half and gently scoop out most of the flesh, leaving a thin layer near the skin. Place the scooped potato in a bowl. Mash it with feta, garlic, oregano, chopped olives, and sun-dried tomatoes. Add a drizzle of olive oil and season with salt and pepper.
Stuff and Bake Again
Fill each potato shell with the mixture. Sprinkle mozzarella (or cheddar) on top and drizzle lightly with olive oil. Place the filled halves back in the oven for 10–12 minutes, until golden and melted.
Garnish and Serve
Remove from the oven and top with a spoonful of Greek yogurt, a sprinkle of fresh herbs, and optional turkey bacon or crispy chickpeas for crunch.
Serving Suggestion
Serve warm as an appetizer or side dish. They pair beautifully with a Mediterranean salad or roasted vegetables and are perfect with a drizzle of lemon-tahini sauce.
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