Loaded Baked Potatoes
| Prep Time: 15 min | Cook Time: 80 min |
| Servings: 4 | Skill Level: easy |
Say goodbye to boring cheddar and broccoli! This Mediterranean-inspired take on a classic baked potato is loaded with savory, cheese-melt-y, olive-y goodness.
Ingredients
4 medium russet potatoes
Olive oil for drizzling
Salt and pepper
1 cup Greek yogurt
½ cup crumbled feta cheese
Zest from one lemon
3 Tablespoons fresh dill, chopped, divided.
7oz jar of Pearls Specialties Jalapeño/Garlic stuffed olives, drained and roughly chopped, divided. Or use your favorite olive.
2/3 cup shredded mozzarella cheese
2-3 Tablespoons milk
1 medium tomato, diced
1 can artichoke hearts, drained and chopped
½ cup roasted red peppers, drained and roughly chopped
¼ cup red onion, diced
Juice from 1 lemon
1 Tablespoon fresh parsley, chopped
Cooking Instructions
- Preheat oven to 400°F
- Using a fork, poke holes all over potatoes to allow steam to release. Drizzle with olive oil, sprinkle with salt and bake for 1 hour or until potatoes are soft and cooked through. Allow to cool for easier handling.
- Carefully slice each potato in half and scoop out the filling into a large bowl leaving the skins intact.
- To the potato filling add Greek yogurt, feta, lemon zest, 2 Tablespoons fresh dill and ½ of the jar of chopped olives. Mix until thoroughly combined adding Tablespoons of milk, one at a time, until a creamy texture is achieved. Add salt and pepper to taste.
- Spoon filling mixture back into potato skin halves. Top with shredded mozzarella and return to the oven for 15-20 minutes more until cheese is melted and starting to brown,
- Meanwhile, in a medium bowl combine diced tomato, artichoke hearts, roasted red peppers, remaining olives, red onion, lemon juice, remaining 1 Tablespoon of dill, and chopped parsley. Season with salt and pepper to taste.
- Remove potatoes from the oven and top with tomato mixture. Serve immediately.
