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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 baked potatoes. Make it a meal: Serve with Grilled Red Onions and fresh fruit for dessert.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
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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: 211 calories; 4 g fat(1 g sat); 5 g fiber; 40 g carbohydrates; 6 g protein; 57 mcg folate; 2 mg cholesterol; 3 g sugars; 0 g added sugars; 451 IU vitamin A; 23 mg vitamin C; 61 mg calcium; 2 mg iron; 225 mg sodium; 1,044 mg potassium
- Nutrition Bonus: Vitamin C (38% daily value)
- Carbohydrate Servings: 2½
- Exchanges: 2½ starch, ½ vegetable, ½ fat
