Try this Mediterranean twist on classic loaded baked potatoes.

Source: Diabetic Living Magazine


Recipe Summary

1 hr 25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Pierce potatoes with a fork; place on a baking sheet. Bake about 50 minutes or until tender.

  • 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 1/2 cup of the feta cheese, the yogurt and salt.

  • 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 1/4 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 1/4 cup feta cheese. Bake about 10 minutes more or until heated through.

Nutrition Facts

1 stuffed potato
212 calories; protein 9.2g; carbohydrates 28.7g; dietary fiber 3.4g; sugars 3.3g; fat 6.3g; saturated fat 3.3g; cholesterol 18.9mg; vitamin a iu 2323.1IU; vitamin c 13mg; folate 131.5mcg; calcium 214.2mg; iron 1.9mg; magnesium 88.8mg; potassium 825.2mg; sodium 531.3mg.

1 1/2 starch, 1 medium-fat protein, 1 vegetable