Greek Salad Baked Potatoes

Greek Salad Baked Potatoes

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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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon dried oregano
  • Salt & freshly ground pepper, to taste
  • 1/4 cup crumbled feta cheese


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  • Ready In

  1. 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.)
  2. Combine tomato, onion, olives, vinegar, oil, oregano, salt and pepper in a small bowl.
  3. Spoon the mixture on top of the baked potatoes. Sprinkle the feta on top and serve.

Nutrition information

  • 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; 1044 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 1/2 starch, 1/2 vegetable, 1/2 fat

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