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Greek Salad Baked Potatoes

:  September/October 1994

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A lively combination of tomato, onion, olives, oregano and feta cheese works well with the creaminess of baked potatoes. Make it a meal: Serve with Grilled Red Onions and fresh fruit for dessert.


Greek Salad 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 | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 4 medium russet potatoes
  • 1 large vine-ripened tomato, seeded and diced (about 1 cup)
  • 2 tablespoons chopped onion
  • 1 tablespoon coarsely chopped black olives, (about 4 olives)
  • 2 teaspoons red-wine vinegar
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon dried oregano
  • Salt & freshly ground pepper, to taste
  • 1/4 cup crumbled feta cheese

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Preparation

  1. Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the “potato setting” on your microwave and cook according to the manufacturer’s instructions.)
  2. Combine tomato, onion, olives, vinegar, oil, oregano, salt and pepper in a small bowl.
  3. Spoon the mixture on top of the baked potatoes. Sprinkle the feta on top and serve.

Nutrition

Per serving: 211 calories; 4 g fat ( 1 g sat , 1 g mono ); 3 mg cholesterol; 40 g carbohydrates; 0 g added sugars; 6 g protein; 5 g fiber; 225 mg sodium; 1044 mg potassium.

Nutrition Bonus: Vitamin C (38% daily value), Potassium (30% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 starch, 1/2 vegetable, 1/2 fat


More From EatingWell

Recipe Categories

Style/Theme
Vegetarian
Everyday favorites
Quick (total 30 min. or less)
Type of Dish
Main dish, vegetarian
Sauce/Condiment, savory
Side dish, potato/starch
Ease of Preparation
Easy
Total Time
30 minutes or less
Ethnic/Regional
Greek
Servings
4
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High potassium
Gluten free
Main Ingredient
Vegetarian, other
Preparation/ Technique
Microwave
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
September/October 1994
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