Mediterranean Stuffed Baked Potatoes with Marinated Feta and Kalamata Olives

Marinated Feta and Kalamata Olive Stuffed Baked Potatoes

Mediterranean Stuffed Baked Potatoes with Marinated Feta and Kalamata Olives

Marinated feta and Kalamata olives stuffed into a warm, fluffy and crispy baked potato makes these Mediterranean Stuffed Baked potatoes a perfect meal.

Course Appetizer, lunch

Cuisine Greek, Mediterranean

Keyword Baked, Feta, Mediterranean, Potato

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Author Elena Paravantes

Ingredients

For the Baked potatoes

4 Medium potatoes
1 tsp of olive oil for coating potatoes

For the Marinated Feta

6 (170 g) ounces feta
1 ½ tablespoon dry oregano
2 tbsp chopped fresh mint
1 tbsp chopped fresh oregano
1 garlic minced or cut in four
3 tbsp Extra virgin olive oil

For Topping

16 Kalamata olives pitted and sliced
2 tsp Extra virgin olive oil
Black pepper

Instructions

Preheat oven at 350 F (180 C)
In a bowl roughly crumble the feta with a fork so that you still have chunks, you do not want it to be a paste.
Add the herbs, garlic and olive oil and mix. Cover with plastic wrap and place in the refrigerator.
Coat the potatoes with olive oil (about ¼ tsp for each), pierce them with the fork and bake for 1 hour.
When potatoes are ready place them on a plate or latter, slice midway lengthwise and push the ends to spread the potato. Fluff with a fork.
Drizzle in each one ¼ tsp olive oil, and then stuff with ¼ of the feta mixture (remove garlic if not minced). Top each potato with 4 sliced Kalamata olives.
Serve.