Try this Mediterranean twist on classic loaded baked potatoes.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
1 hr 25 mins


Ingredient Checklist


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

  • 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; protein 9.2g 18% DV; carbohydrates 28.7g 9% DV; exchange other carbs 2; dietary fiber 3.4g 14% DV; sugars 3.3g; fat 6.3g 10% DV; saturated fat 3.3g 16% DV; cholesterol 18.9mg 6% DV; vitamin a iu 2323.1IU 47% DV; vitamin c 13mg 22% DV; folate 131.5mcg 33% DV; calcium 214.2mg 21% DV; iron 1.9mg 11% DV; magnesium 88.8mg 32% DV; potassium 825.2mg 23% DV; sodium 531.3mg 21% DV.