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Feta & Olive Baked Potatoes

:  January/February 1999

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


Feta & Olive Baked Potatoes Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  1. Preheat oven to 400ºF. 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

Per serving: 173 calories; 3 g fat ( 1 g sat , 2 g mono ); 3 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 5 g protein; 2 g fiber; 218 mg sodium; 722 mg potassium.

Nutrition Bonus: Potassium (21% daily value), Vitamin C (18% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1/2 fat


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Recipe Categories

Type of Dish
Side dish, potato/starch
Main dish, vegetarian
Ethnic/Regional
American
Greek
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High potassium
Total Time
1 hour or less
Servings
4
Main Ingredient
Vegetarian, other
Preparation/ Technique
Bake
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Comfort foods
Vegetarian
Publication
January/February 1999
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