Mediterranean Diet Perfect Baked Potato
Elevate your baked potato game with this Mediterranean Diet Perfect Baked Potato recipe, where crispy skin meets a vibrant, nutrient-packed topping inspired by the flavors of the Mediterranean. Perfectly roasted russet potatoes serve as the foundation, while a fresh and tangy mixture of cherry tomatoes, cucumbers, red onions, creamy feta cheese, briny Kalamata olives, and a hint of lemon juice is the star topping. Drizzled with extra-virgin olive oil and sprinkled with parsley, every bite bursts with wholesome flavor and natural goodness. Ready in just over an hour, this recipe is a satisfying, healthy option for weeknight dinners or casual entertaining. Ideal for Mediterranean diet enthusiasts, this dish is gluten-free, packed with veggies, and irresistibly delicious!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons extra-virgin olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 cup cherry tomatoes
- 1 cucumber
- 0.25 cup red onion
- 0.5 cup feta cheese
- 0.25 cup kalamata olives
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 425°F (220°C).
Wash and scrub the russet potatoes thoroughly under running water. Pat them dry with a paper towel.
With a fork, pierce each potato multiple times to allow steam to escape during baking.
Rub the potatoes with 1 tablespoon of extra-virgin olive oil, ensuring they are well-coated. Sprinkle 1 teaspoon of salt over the potatoes.
Place the potatoes directly on the oven rack and bake for about 60 minutes or until they are crispy on the outside and tender on the inside.
While the potatoes are baking, prepare the Mediterranean topping. Slice the cherry tomatoes in half, dice the cucumber into small chunks, and finely chop the red onion.
In a medium bowl, combine the cherry tomatoes, cucumber, red onion, feta cheese, and chopped kalamata olives.
Add 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 0.5 teaspoon of salt, and 1 teaspoon of black pepper. Mix well to combine the ingredients.
Chop the fresh parsley and add it to the vegetable mixture. Stir to incorporate.
Once the potatoes are done baking, remove them from the oven and let them cool slightly.
Using a knife, make a lengthwise slit on the top of each potato and gently squeeze the sides to open them up.
Top each baked potato with a generous amount of the Mediterranean vegetable mixture.
Serve the Mediterranean baked potatoes immediately while they are warm, and enjoy the blend of flavors and textures.
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 5215 mg | 227% | |
| Total Carbohydrate | 281.4 g | 102% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 17.4 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 619 mg | 48% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 7186 mg | 153% | |
*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.
