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
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.
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