Feta & Olive Baked Potatoes
From EatingWell: January/February 1999
Feta, fresh herbs and chopped olives are a nice addition to a plain baked potato.
- 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
- Preheat oven to 400ºF. Scrub potatoes well and pierce in several places with a fork.
- Bake potatoes directly on the center rack until tender, 45 to 60 minutes.
- Top each potato with 1 tablespoon feta, 2 teaspoons herbs and 1 teaspoon olives. Serve immediately.
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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- January/February 1999