Name: Mediterranean Loaded Baked Potato Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 4 large russet potatoes, scrubbed clean and dried; 2 tablespoons extra virgin olive oil, divided; 1 teaspoon kosher salt, plus more for seasoning; Black pepper, to taste; 1-2 teaspoons dried oregano; 1/2 cup chopped fresh parsley; 1 large tomato, diced; 1/2 cup chopped pitted Greek olives; 1/2 cup crumbled feta cheese; 1/2 cup Greek tzatziki sauce

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If you are on the lookout for a show-stopping yet simple dish that packs vibrant flavors and hearty textures, this Mediterranean Loaded Baked Potato Recipe is an absolute gem to add to your culinary repertoire. Imagine perfectly crisp, fluffy baked russet potatoes loaded with creamy mashed potato mixed with fragrant oregano, topped generously with tangy Greek tzatziki, briny olives, fresh tomatoes, chopped parsley, and crumbled feta cheese—each bite a little journey to the Mediterranean coast. It is comforting, refreshing, and downright addictive, making it a superb choice for a weekend dinner or an impressive side to brighten up any meal.

Ingredients You’ll Need

Four baked potatoes with dark, crispy skins lie side by side in a black rectangular tray. Each potato has a slit down the middle revealing soft, fluffy white inside. The tray rests on a piece of light brown burlap fabric, which is placed on a white marbled surface with light grey veins. The potatoes look golden and slightly shiny, showing a well-baked texture. Photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple, wholesome ingredients that beautifully balance each other and bring layers of texture and flavor. From the crispy edges of the baked potato skin to the lush creaminess of tzatziki and the salty punch of olives and feta, every element is essential to the magic of this dish.

Russet potatoes: Large and starchy, perfect for baking into a crispy skin and fluffy interior.
Extra virgin olive oil: Adds richness and helps crisp the potato skins wonderfully.
Kosher salt: Enhances natural flavors and seasons the potatoes perfectly.
Black pepper: Adds subtle sharpness to balance the smooth potato filling.
Dried oregano: A classic Mediterranean herb that infuses warmth and earthiness.
Greek Tzatziki sauce: Creamy and tangy, it complements the potatoes with fresh cucumber and yogurt.
Fresh parsley: Brightens the dish with vibrant herbaceous notes.
Large tomato: Adds juicy sweetness and a pop of color.
Chopped pitted Greek olives: Provides a salty briny bite that makes every forkful exciting.
Crumbled feta cheese: Creamy, tangy, and salty, finishing the dish with authentic Mediterranean flavor.

How to Make Mediterranean Loaded Baked Potato Recipe

Step 1: Get Ready

Begin by preheating your oven to 375°F, which allows for a slow and thorough bake that ensures the potato skins become irresistibly crisp while the flesh inside turns tender and fluffy.

Step 2: Prepare the Potatoes

Using a fork, poke holes all over each russet potato. This prevents them from bursting while baking and lets the heat circulate evenly. Then rub the potatoes generously with extra virgin olive oil and sprinkle with kosher salt to season and help develop that beautiful golden crust on the skins. Arrange them on a baking sheet and slide into the oven for 1 hour, or up to 75 minutes if your potatoes are larger. You’ll know they’re ready when they are super soft inside and the skin has deepened in color with a delightful crunch.

Step 3: Prepare Your Toppings

While the potatoes bake, you can multitask by dicing the fresh tomato, chopping the parsley, and crumbling the feta cheese. If you haven’t made your tzatziki sauce from scratch, now’s the time to blend up that creamy, cucumber-y delight which will be the perfect cooling counterpart for the warm potatoes.

Step 4: Rest, Scoop, and Season

Remove the potatoes from the oven and let them rest for 5 minutes so the steam settles, making them easier to handle. Carefully slice each potato open lengthwise, keeping the bottom skin intact to hold all the goodness. Scoop out the fluffy potato flesh into a bowl, then mix in a tablespoon of olive oil, salt, pepper, and dried oregano. Mash gently with a fork to combine and infuse the aromatic herb throughout.

Step 5: Fill, Top, and Serve!

Now for the fun part — spoon the mashed potato mixture back into the potato skins, nicely mounded. Next, lavish the tops with dollops of creamy tzatziki, scatter the chopped tomatoes and olives all over, sprinkle with crumbled feta, and finish with fresh parsley for a burst of color and flavor. This Mediterranean Loaded Baked Potato Recipe is ready to eat and delight every person at your table. Enjoy the beautiful mix of textures, tang, and richness!

How to Serve Mediterranean Loaded Baked Potato Recipe

Three baked potatoes with brown, textured skins are placed on a dark round tray with a detailed edge, on a white marbled surface. Each potato is sliced open lengthwise and filled with layers starting with a white creamy cheese base, topped with chopped bright red tomatoes, chunks of white cheese, dark purple and green olives, and sprinkled with fresh green parsley. Some cheese crumbles and parsley flakes are scattered around the potatoes on the tray, adding a fresh touch. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Extra parsley or mint leaves make a fresh, herbal garnish that livens up the plate. A drizzle of extra virgin olive oil or a squeeze of lemon juice right before serving adds a final bright touch that elevates each bite.

Side Dishes

This loaded baked potato pairs wonderfully with crisp Greek salad, grilled vegetables, or lightly sautéed greens. For a protein boost, consider serving alongside lemon herb chicken or grilled lamb kebabs for a well-rounded Mediterranean feast.

Creative Ways to Present

To impress at your next dinner, serve the loaded potatoes on a rustic wooden board accompanied by small bowls of leftover toppings. You can also halve smaller fingerling potatoes and assemble mini versions for a charming appetizer or party snack that captures the full Mediterranean vibe in bite-sized form.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the stuffed baked potatoes in an airtight container in the refrigerator for up to 3 days. To maintain the freshness of the toppings like tzatziki and fresh herbs, store those separately if possible.

Freezing

While these potatoes are best enjoyed fresh for texture and flavor, you can freeze the baked potato flesh separately without the toppings. Scoop the mashed potato into freezer-safe containers and freeze for up to 2 months. Thaw in the fridge before reheating and adding toppings.

Reheating

For reheating, remove any fresh toppings like tzatziki and herbs first. Rewarm the potatoes wrapped in foil in a 350°F oven until heated through, about 20 minutes. Then add fresh toppings back just before serving to keep the flavors vibrant and textures fresh.

FAQs

Can I use other types of potatoes for this Mediterranean Loaded Baked Potato Recipe?

Russet potatoes are the best choice because of their fluffy interior and sturdy skin that crisps beautifully. However, you can try Yukon Gold for a creamier texture, though skins won’t be as crispy.

Is the tzatziki sauce homemade or store-bought?

Both options work well! Homemade tzatziki brings fresh cucumber and garlic flavor, but a good quality store-bought version is a convenient alternative that still adds that signature cool tang.

Can this be made vegan?

Absolutely! Swap out the feta for a vegan cheese alternative or omit it entirely, and substitute tzatziki with a vegan yogurt-based cucumber sauce to keep the dish plant-based and delicious.

How do I keep the potato skins crispy after baking?

Make sure to rub them well with olive oil before baking, and avoid wrapping the potatoes tightly after cooking. Letting them rest uncovered helps maintain that lovely crispness.

Can I prepare any parts of this recipe ahead of time?

You can prepare the toppings such as chopped tomatoes, olives, feta, and parsley in advance and keep them refrigerated. Baking and filling the potatoes is best done just before serving for optimal texture and flavor.

Final Thoughts

I can’t recommend this Mediterranean Loaded Baked Potato Recipe enough for anyone craving a hearty meal with bold and fresh flavors. It’s effortless to make yet feels special, with every bite offering a harmonious blend of crispy, creamy, tangy, and savory that celebrates the best of Mediterranean cooking. Give it a try—you might just discover your new favorite comfort food with a Mediterranean twist!

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