Mediterranean Stuffed Baked Potatoes

Baked potatoes filled with a Mediterranean-inspired mix of tomatoes, herbs, and spices, topped with dairy-free feta.

Ingredients

• 2 large Russet Potatoes
• 2 medium Roma Tomatoes
• 1/2 cup Dairy-free Feta Cheese
• 3 tbsp Extra Virgin Olive Oil
• 3 cloves Garlic
• 1/2 small, finely chopped Red Onion
• 1/4 cup, pitted and halved Kalamata Olives
• 2 tbsp chopped Fresh Oregano
• 1 tbsp chopped Fresh Basil
• 1/4 tsp Dried Thyme
• 1 tbsp Lemon Juice
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Scrub russet potatoes thoroughly and pat dry. Pierce each potato several times with a fork. Rub the potatoes with 1 tbsp extra virgin olive oil and sprinkle with salt and pepper. Bake for 50-60 minutes, or until soft and easily pierced with a fork.
3. While potatoes are baking, prepare the tomato mixture. Dice roma tomatoes and finely chop garlic and red onion.
4. In a large pan, heat remaining 2 tbsp extra virgin olive oil over medium heat. Sauté garlic and red onion until softened and fragrant, about 5 minutes. Do not brown.
5. Add diced tomatoes, dried thyme, kalamata olives, fresh oregano, and fresh basil. Cook for 10-12 minutes, stirring occasionally, until the tomatoes have softened and the mixture has thickened slightly. Stir in lemon juice.
6. Season the tomato mixture with salt and black pepper to taste.
7. Once potatoes are cooked, remove from oven. Slice each potato lengthwise and gently fluff the inside with a fork, being careful not to tear the skin.
8. Spoon the tomato mixture generously into the baked potatoes.
9. Crumble dairy-free feta cheese over the top of each potato.
10. Serve immediately.

Cuisine: Mediterranean

Suitability: gluten-free,dairy-free,vegetarian

Prep Time: 25 mins

Cook Time: 50 mins

Serving Size: 2

Meal Type: lunch