Mediterranean Diet Loaded Baked Potato
Elevate your baked potato game with this vibrant and wholesome Mediterranean Diet Loaded Baked Potato recipe! Featuring crispy roasted russet potatoes filled with creamy hummus and topped with a medley of fresh cherry tomatoes, crisp cucumber, tangy kalamata olives, savory feta cheese, and a drizzle of zesty lemon juice, this dish bursts with bold flavors and Mediterranean flair. Perfect as a hearty vegetarian meal or a side dish, these loaded baked potatoes are easy to prepare and fit seamlessly into a healthy lifestyle. With a crispy, golden potato shell and a topping brimming with nutrients and color, this recipe is as satisfying as it is beautiful. Garnish with fresh parsley for the finishing touch on this Mediterranean-inspired masterpiece that’s ready to delight your taste buds!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup hummus
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 0.5 cup kalamata olives, pitted and sliced
- 0.5 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Preheat the oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly under running water to remove any dirt. Pat them dry with a kitchen towel.
Pierce each potato several times with a fork to allow steam to escape while baking.
Rub each potato with olive oil and sprinkle them with salt and black pepper, ensuring they are evenly coated.
Place the potatoes directly on the oven rack and bake for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork and the skin is crispy.
While the potatoes are baking, prepare the Mediterranean topping by combining the cherry tomatoes, diced cucumber, sliced kalamata olives, crumbled feta cheese, and fresh parsley in a bowl.
Add the lemon juice to the mixture and toss gently to combine. Season with additional salt and pepper to taste, if desired.
Once the potatoes are baked, remove them from the oven. Allow them to cool slightly, then slice each one open lengthwise.
Fluff the insides of each potato with a fork and spoon a generous amount of hummus into each potato.
Top the hummus with the prepared Mediterranean mixture, dividing it evenly among the potatoes.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 4691 mg | 204% | |
| Total Carbohydrate | 337.9 g | 123% | |
| Dietary Fiber | 56.2 g | 201% | |
| Total Sugars | 21.5 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 682 mg | 52% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 8390 mg | 179% | |
*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.
