At a Glance
- Potato Type: Russet
- Prep Method: Microwave
- Cuisine: Mediterranean
- Yield: 4
- Prep Time:
- Ready Time:
Recipe By: United States Potato Board
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.
Ingredients
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
Preparation
1. 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.)
2. Combine tomato, onion, olives, vinegar, oil, oregano, salt and pepper in a small bowl.
3. Spoon the mixture on top of the baked potatoes. Sprinkle the feta on top and serve.
Calories: 211 Fat: 4g Cholesterol: 3mg Sodium: 225mg Vitamin C: 34.2% Fiber: 5g Protein: 6g Potassium: 1044mg
