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

Makes: 4 servings

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  • 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


  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.


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

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