Greek Salad Baked Potatoes
- Active Time 25m
- Total Time 25m
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.
- 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
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).
Combine tomato, onion, olives, vinegar, oil, oregano, salt and pepper in a small bowl.
Spoon the mixture on top of the baked potatoes. Sprinkle the feta on top and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
211 calories; 4g total fat; 1g total saturated fat; 3mg cholesterol; 225mg sodium; 40g carbohydrates; 5g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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