Mediterranean Diet Classic Jacket Potatoes
Elevate the humble baked potato with this vibrant and wholesome recipe for Mediterranean Diet Classic Jacket Potatoes! Perfectly crisp-skinned baking potatoes serve as the base for a medley of fresh Mediterranean flavors, including juicy cherry tomatoes, crunchy cucumber, sweet red bell pepper, and tangy kalamata olives. A drizzle of extra virgin olive oil, a hint of zesty lemon juice, and aromatic dried oregano tie the topping together, while crumbled feta cheese and a sprinkle of fresh parsley add a creamy, herbaceous finish. This simple yet satisfying dish is not only a great vegetarian option but also brimming with heart-healthy ingredients. Ideal for weeknight dinners or light lunches, these jacket potatoes are a delicious way to embrace the Mediterranean diet. Ready in just over an hour, this recipe is easy to prepare, full of vibrant nutrition, and a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 large baking potatoes
- 2 tablespoons extra virgin olive oil
- 200 grams cherry tomatoes
- 1 cucumber
- 1 red bell pepper
- 0.5 red onion
- 80 grams kalamata olives, pitted
- 100 grams feta cheese, crumbled
- 2 tablespoons fresh parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F).
Wash and dry the baking potatoes thoroughly. Use a fork to prick each potato several times.
Rub each potato with 1 tablespoon of extra virgin olive oil and sprinkle with a little sea salt.
Place the potatoes directly on the oven rack and bake for about 1 hour, or until the skins are crispy and the insides are tender.
While the potatoes are baking, prepare the Mediterranean topping.
Slice the cherry tomatoes in half, dice the cucumber and red bell pepper, and finely chop the red onion.
In a bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, and kalamata olives.
Add 1 tablespoon of extra virgin olive oil, the fresh lemon juice, dried oregano, sea salt, and black pepper. Mix well.
Once the potatoes are done, remove them from the oven and let them cool slightly.
Cut a cross in the top of each potato and squeeze gently to open the top.
Spoon the prepared Mediterranean vegetable mix over each potato generously.
Sprinkle crumbled feta cheese and fresh parsley on top before serving.
Serve immediately while the jacket potatoes are still warm.
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 3603 mg | 157% | |
| Total Carbohydrate | 291.4 g | 106% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 30.3 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 739 mg | 57% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 7677 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
