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Mediterranean Stuffed Baked Potatoes with Marinated Feta and Kalamata Olives

Marinated feta and Kalamata olives stuffed into a warm, fluffy and crispy baked potato makes these Mediterranean Stuffed Baked potatoes a perfect meal. 

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 4
Course: Appetizer , Lunch
Cuisine: Mediterranean , Greek

Ingredients

For the Baked potatoes
  • 4 medium potatoes
  • 1 tsp of olive oil for coating potatoes
For the Marinated Feta
  • 6 (170 g) ounces feta
  • 1 ½ tablespoon dry oregano
  • 2 tbsp chopped fresh mint
  • 1 tbsp chopped fresh oregano
  • 1 garlic minced or cut in four
  • 3 tbsp extra virgin olive oil
For Topping
  • 16 kalamata olives pitted and sliced
  • 2 tsp extra virgin olive oil
  • black pepper

Instructions

    Cup of Yum
  1. Preheat oven at 350 F (180 C)
  2. In a bowl roughly crumble the feta with a fork so that you still have chunks, you do not want it to be a paste.
  3. Add the herbs, garlic and olive oil and mix. Cover with plastic wrap and place in the refrigerator.
  4. Coat the potatoes with olive oil (about ¼ tsp for each), pierce them with the fork and bake for 1 hour.
  5. When potatoes are ready place them on a plate or latter, slice midway lengthwise and push the ends to spread the potato. Fluff with a fork.
  6. Drizzle in each one ¼ tsp olive oil, and then stuff with ¼ of the feta mixture (remove garlic if not minced). Top each potato with 4 sliced Kalamata olives.
  7. Serve.