Mediterranean Topped Baked Potatoes
Transform your weeknight dinner with these vibrant and flavor-packed Mediterranean Topped Baked Potatoes! Perfectly baked russet potatoes with crispy skins and fluffy insides are loaded with a fresh, tangy topping of cherry tomatoes, kalamata olives, creamy feta cheese, and a medley of fresh herbs like parsley and dill. A drizzle of olive oil, a splash of zesty lemon juice, and a hint of garlic bring out the Mediterranean flair, making every bite a delightful combination of textures and flavors. This savory, vegetarian-friendly dish is ready in just over an hour and is as visually stunning as it is delicious. Whether you're hosting a casual dinner or craving a wholesome yet indulgent meal, these Mediterranean baked potatoes are a crowd-pleasing option that’s easy to prepare and bursting with Southern European charm.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup cherry tomatoes
- 0.5 cup kalamata olives (pitted and sliced)
- 0.75 cup crumbled feta cheese
- 0.25 cup red onion (finely diced)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh dill (chopped)
- 1 tablespoon lemon juice
- 1 clove garlic (minced)
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes under running water to remove any dirt. Pat them dry with a paper towel.
Pierce each potato several times with a fork to allow steam to escape while baking.
Rub the potatoes with 1 tablespoon of olive oil and sprinkle with 0.5 teaspoons of salt.
Place the potatoes directly on the oven rack or on a baking sheet and bake for 50-60 minutes, or until the skins are crispy and the insides are tender when pierced with a fork.
While the potatoes are baking, prepare the Mediterranean topping. In a medium bowl, combine the cherry tomatoes, kalamata olives, red onion, feta cheese, parsley, dill, lemon juice, garlic, and the remaining 1 tablespoon of olive oil. Mix well. Season with the remaining 0.5 teaspoons of salt and black pepper to taste.
Once the potatoes are baked, remove them from the oven and let them cool slightly for 5 minutes.
Cut a slit down the center of each potato and gently mash the insides with a fork to create space for the toppings.
Generously spoon the Mediterranean topping onto each potato, ensuring the mixture is evenly distributed.
Serve immediately, garnished with additional parsley or dill if desired.
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 4811 mg | 209% | |
| Total Carbohydrate | 173.0 g | 63% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 11.7 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4311 mg | 92% | |
*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.
