Description
A delicious Mediterranean-inspired loaded baked potato recipe featuring crispy russet potatoes topped with creamy mashed potato filling, fresh Greek tzatziki sauce, diced tomatoes, olives, and crumbled feta cheese. This dish blends classic comfort food with vibrant Mediterranean flavors for a satisfying meal.
Ingredients
Potatoes
- 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
Toppings
- 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
Instructions
- Get Ready: Preheat your oven to 375°F (190°C) to ensure it is at the perfect temperature for baking the potatoes evenly.
- Prepare the Potatoes: Using a fork, poke holes all over each potato to allow steam to escape during baking. Rub each potato generously with olive oil and sprinkle with kosher salt to enhance the skin’s flavor and texture. Arrange the potatoes on a baking sheet in a single layer. Bake for approximately 1 hour, or up to 75 minutes depending on their size, until the potatoes are very soft inside and have crispy, golden skin.
- Prepare your Toppings: While the potatoes bake, chop the fresh parsley and tomato, crumble the feta cheese, chop the olives, and prepare the Greek tzatziki sauce if homemade. These fresh toppings provide vibrant Mediterranean flavors and textures.
- Rest, Scoop, and Season: Remove the baked potatoes from the oven and allow them to rest for 5 minutes, which helps retain moisture. Cut a slit lengthwise carefully, keeping the base of the skin intact. Scoop out the soft potato flesh into a mixing bowl. Add 1 tablespoon of olive oil, salt, black pepper, and dried oregano. Mash the mixture with a fork until fluffy and well combined.
- Fill, Top, and Serve: Spoon the seasoned mashed potato mixture back into the potato skins. Top each loaded potato evenly with tzatziki sauce, chopped olives, crumbled feta cheese, diced tomato, and fresh parsley. Serve immediately while warm for the best taste and texture.
Notes
- Choose large russet potatoes for fluffy interiors and crispy skins.
- Adjust the amount of dried oregano and salt to your taste preference.
- Greek tzatziki sauce can be store-bought or homemade for added freshness.
- You can warm the tzatziki slightly if preferred, but traditionally it is served chilled.
- Leftover stuffed potatoes reheat well in a 350°F oven until heated through.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
