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Greek Salad Baked Potatoes

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings
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 © EatingWell Magazine. All rights reserved.
Date Added: 12/01/2008
Part of These Recipe Collections Find Similar Recipes »
 30-Minute Potatoes
Nutrition Facts per Serving
Yield:   4 servings
Calories: 211
Fat. Total: 4g
Protein: 6g
Carbohydrates, Total: 40g
Fat, Saturated: 1g
Fiber: 5g
Cholesterol: 3mg
Sodium: 225mg
% Cal. from Fat: 17%
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