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From: Diabetic Living Magazine

Try this Mediterranean twist on classic loaded baked potatoes.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 medium potatoes, peeled and cubed
  • cooking spray
  • ¼ cup pitted Kalamata olives, chopped
  • 2 tablespoons oil-pack dried tomatoes, drained and chopped
  • ½ cup chopped onion (1 medium)
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • ¾ cup crumbled feta cheese (3 ounces)
  • ¼ cup plain fat-free Greek yogurt
  • ⅛ teaspoon salt


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Pierce potatoes with a fork; place on a baking sheet. Bake about 50 minutes or until tender.
  2. 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 ½ cup of the feta cheese, the yogurt and salt.
  3. 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 ¼ 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 ¼ cup feta cheese. Bake about 10 minutes more or until heated through.

Nutrition information

  • Serving size: 1 stuffed potato
  • Per serving: 212 calories; 6 g fat(3 g sat); 3 g fiber; 29 g carbohydrates; 9 g protein; 131 mcg folate; 19 mg cholesterol; 3 g sugars; 2,323 IU vitamin A; 13 mg vitamin C; 214 mg calcium; 2 mg iron; 531 mg sodium; 825 mg potassium
  • Nutrition Bonus: Vitamin A (46% daily value), Folate (33% dv), Vitamin C (22% dv), Calcium (21% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 medium-fat protein, 1 vegetable

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