Feta & Olive Baked Potatoes

Feta & Olive Baked Potatoes

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From: EatingWell Magazine, January/February 1999

Feta, fresh herbs and chopped olives are a nice addition to a plain baked potato.

Ingredients 4 servings

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  • 4 large russet potatoes
  • 1/4 cup crumbled feta cheese
  • 2 1/2 tablespoons chopped fresh herbs, such as oregano or marjoram
  • 4 teaspoons chopped black olives

Preparation

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  1. Preheat oven to 400F. Scrub potatoes well and pierce in several places with a fork.
  2. Bake potatoes directly on the center rack until tender, 45 to 60 minutes.
  3. Top each potato with 1 tablespoon feta, 2 teaspoons herbs and 1 teaspoon olives. Serve immediately.

Nutrition information

  • Per serving: 173 calories; 3 g fat(1 g sat); 2 g fiber; 32 g carbohydrates; 5 g protein; 24 mcg folate; 2 mg cholesterol; 1 g sugars; 0 g added sugars; 107 IU vitamin A; 11 mg vitamin C; 61 mg calcium; 2 mg iron; 218 mg sodium; 722 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1/2 fat

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