Recipe Image


  • 25 m
  • 1 h 25 m
Diabetic Living Magazine
“Try this Mediterranean twist on classic loaded baked potatoes.”


    • 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


  • 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.
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