Bourbon Balls
Stuffed Greek Potatoes
These baked potatoes make hearty vegetarian meal or super side full of Mediterranean flavors.
Ingredients
-
2 medium baking potatoes
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3 tablespoons nonfat plain yogurt
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1 teaspoon dried oregano leaves
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2 tablespoons chopped Kalamata olives
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1/4 cup chopped green onions
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2 tablespoons crumbled reduced-fat feta cheese
Instructions
- Preheat oven 400F.
- Wash potatoes and dry thoroughly. Place potatoes directly on oven rack, and bake approximately 1 hour or until soft when squeezed. Let potatoes cool to handle. Cut thin slice off top of each potato and scoop out inside, leaving thin shell.
- In bowl, mash potatoes with yogurt and oregano until creamy. Stir in olives, green onions and feta. Spoon mixture into shells.
- Reduce oven 350F. Bake approximately 15 minutes or until cheese is melted and potatoes are hot, or can heat in microwave.
Tip: Make extra stuffed potatoes for your freezer to pull out for last minute meals.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).
Nutritional Info (per serving)
- Calories 229
- Fat 3g
- Saturated Fat 1g
- Cholesterol 4mg
- Sodium 296mg
- Carbohydrates 43g
- Fiber 4g
- Sugars 4g
- Protein 8g
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