Try this Mediterranean twist on classic loaded baked potatoes. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 400 degrees F. Pierce potatoes with a fork; place on a baking sheet. Bake about 50 minutes or until tender.

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  • Meanwhile, lightly coat a large nonstick skillet with cooking spray. Heat skillet over medium-low heat. Add olives and tomatoes to hot skillet; heat until warmed. Add onion; cook until tender. Add spinach, stirring until combined and heated through. Remove from heat. Stir in 1/2 cup of the feta cheese, the yogurt and salt.

  • Let potatoes cool for 10 minutes; cut a lengthwise slice off the top of each potato. Using a teaspoon, gently scoop out the potato flesh, leaving a shell about 1/4 inch thick (each shell should weigh about 4 ounces). Divide spinach mixture among potato shells, spooning spinach mixture evenly into shells. Sprinkle with the remaining 1/4 cup feta cheese. Bake about 10 minutes more or until heated through.

Nutrition Facts

212 calories; 6.3 g total fat; 3.3 g saturated fat; 19 mg cholesterol; 531 mg sodium. 825 mg potassium; 28.7 g carbohydrates; 3.4 g fiber; 3 g sugar; 9.2 g protein; 2323 IU vitamin a iu; 13 mg vitamin c; 131 mcg folate; 214 mg calcium; 2 mg iron; 89 mg magnesium;