Greek salad jacket potatoes
Enjoy a Mediterranean twist with Greek Salad Jacket Potatoes! Baked potatoes topped with a fresh mix of tomatoes, cucumbers, olives, oregano, red onion, red pepper, feta cheese, and a splash of vinegar and olive oil. Perfect for a healthy and flavorful meal.
- 03 Apr 2024
- Cook time 75 min
- Prep time 30 min
- 4 Servings
- 10 Ingredients
Greek Salad Jacket Potatoes combine the heartiness of baked potatoes with the fresh, vibrant flavors of a Greek salad. This dish is perfect for a light lunch or a colorful side dish, bringing together creamy baked potatoes with a medley of fresh vegetables and tangy feta cheese.
Ingredients:
Instructions:
- Preheat your oven to 200°C (400°F).
- Wash the potatoes thoroughly, then pat them dry with a clean towel.
- Pierce each potato several times with a fork to allow steam to escape during baking.
- Rub the potatoes with 1 tbsp of olive oil, ensuring they are evenly coated.
- Place the potatoes directly on the middle rack of the preheated oven or on a baking sheet lined with parchment paper.
- Bake for 60-70 minutes, or until the potatoes are tender and the skins are crisp. You can check them by inserting a fork; it should glide in easily.
- While the potatoes are baking, chop the tomato and cucumber into bite-sized pieces and place them in a large mixing bowl.
- Slice the red pepper into thin strips and add them to the bowl.
- Thinly slice the red onion and add to the vegetable mix.
- Halve or slice the olives (if whole) and add them to the bowl.
- Crumble the feta cheese and set aside.
- In a small bowl, whisk together the remaining 1 tbsp olive oil and 1 tbsp vinegar, then drizzle over the salad mixture.
- Sprinkle the dried oregano over the salad, and toss everything together gently until well combined.
- Once the potatoes are done, remove them from the oven and let them cool for a few minutes until they are safe to handle.
- Slice each potato open lengthwise, and gently fluff the interior with a fork to create some space for the toppings.
- Spoon the prepared Greek salad over the top of each potato, ensuring that each potato is generously topped.
- Finally, sprinkle the crumbled feta cheese evenly over the top of each salad-topped potato.
- Serve the Greek salad jacket potatoes immediately while they are warm and the salad is fresh and crunchy.
Enjoy your nutritious and flavorful Greek Salad Jacket Potatoes!
Tips:
- For extra crispy skins, coat the potatoes lightly with olive oil and a pinch of sea salt before baking.
- Cook your potatoes in the microwave for about 10 minutes for a quicker version, then finish them off in the oven for a crispy skin.
- Use a mandoline to slice the vegetables thinly and evenly, giving the salad a professional look.
- Try adding a little fresh lemon juice to the salad mixture for an extra zesty kick.
- Don't add the salad mixture to the potatoes until right before serving to prevent the potatoes from becoming soggy.
Greek Salad Jacket Potatoes are a delightful fusion of textures and flavors, seamlessly blending the warmth of a baked potato with the fresh, tangy components of a Greek salad. Easy to prepare and visually appealing, this dish is sure to become a favorite for both casual and special occasions. Enjoy the burst of Mediterranean flavors in every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 380 grams |
| Energy | |
| Calories 260kcal | 10% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 6g | 17% |
| Sugar 5g | 5% |
| Fat | |
| Fat 13g | 16% |
| Saturated 4.02g | 13% |
| Cholesterol 16mg | - |
| Vitamins | |
| Vitamin A 80ug | 8% |
| Choline 36mg | 7% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.28mg | 21% |
| Vitamin B3 2.84mg | 18% |
| Vitamin B6 0.82mg | 48% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.32ug | 13% |
| Vitamin C 70mg | 81% |
| Vitamin E 1.11mg | 7% |
| Vitamin K 27ug | 22% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.34mg | 0% |
| Iron, Fe 3.78mg | 34% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 1120mg | 33% |
| Selenium, Se 4.15ug | 8% |
| Sodium, Na 370mg | 25% |
| Zinc, Zn 1.48mg | 13% |
| Water | |
| Water 310g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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