Greek Salad Baked Potatoes Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Scrub the potatoes clean and pat them dry. Prick each potato several times with a fork.
• STEP 3.Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender when pierced with a fork.
• STEP 4.While the potatoes are baking, prepare the Greek salad mixture. In a large bowl, combine diced tomatoes, diced cucumbers, sliced red onions, pitted and sliced Kalamata olives, crumbled feta cheese, chopped fresh parsley, and a drizzle of olive oil. Season with salt and pepper to taste.
• STEP 5.Once the potatoes are cooked, remove them from the oven and let them cool slightly. Cut a slit in the top of each potato and gently squeeze the ends to open them up.
• STEP 6.Fill each potato with a generous amount of the Greek salad mixture. Serve immediately and enjoy!

Cooking Tips

• Choose potatoes that are similar in size for even cooking.
• Feel free to customize the Greek salad mixture by adding or omitting ingredients based on your preferences.
• For a creamier texture, you can mix some Greek yogurt or sour cream into the Greek salad mixture.
• These Greek Salad Baked Potatoes can be served as a main dish or as a side dish to grilled meats or fish.
• Leftover Greek Salad Baked Potatoes can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• Serve the Greek Salad Baked Potatoes immediately for the best taste and texture.
• If you have any leftover Greek salad mixture, you can serve it as a side dish or use it as a topping for other dishes.
• To reheat the leftover potatoes, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.