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Greek Salad Baked Potatoes
Greek Salad Baked Potatoes
0 Reviews
From: EatingWell Magazine, September/October 1994
A lively combination of tomato, onion, olives, oregano and feta cheese works well with the creaminess of potatoes in this healthy Greek take on the loaded baked potato. The potatoes are cooked in the microwave, making this a quick weeknight dinner too!
- By: EatingWell Test Kitchen
Ingredients 4 servings
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 4 medium russet potatoes
- 1 large vine-ripened tomato, seeded and diced (about 1 cup)
- 2 tablespoons chopped onion
- 1 tablespoon coarsely chopped black olives, (about 4 olives)
- 2 teaspoons red-wine vinegar
- 1½ teaspoons extra-virgin olive oil
- ½ teaspoon dried oregano
- Salt & freshly ground pepper, to taste
- ¼ cup crumbled feta cheese
Preparation
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Active
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Ready In
- Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.)
- Combine tomato, onion, olives, vinegar, oil, oregano, salt and pepper in a small bowl.
- Spoon the mixture on top of the baked potatoes. Sprinkle the feta on top and serve.
- Per serving: 221 calories; 4 g fat(2 g sat); 4 g fiber; 41 g carbohydrates; 6 g protein; 41 mcg folate; 8 mg cholesterol; 3 g sugars; 0 g added sugars; 436 IU vitamin A; 18 mg vitamin C; 86 mg calcium; 2 mg iron; 115 mg sodium; 1,008 mg potassium
- Nutrition Bonus: Vitamin C (30% daily value)
- Carbohydrate Servings: 2½
- Exchanges: 2½ starch, ½ vegetable, ½ fat
