Stuffed Greek Potatoes

  • Yield: 2 servings

Ingredients

2medium baking potatoes
3tablespoons nonfat plain yogurt
1teaspoon dried oregano leaves
2tablespoons chopped Kalamata olives
1/4cup chopped green onions
2tablespoons crumbled reduced-fat feta cheese

Instructions

  1. Preheat oven 400F.
  2. 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.
  3. In bowl, mash potatoes with yogurt and oregano until creamy. Stir in olives, green onions and feta. Spoon mixture into shells.
  4. 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
  • Carbohydrate 43g
  • Fiber 4g
  • Sugars 4g
  • Protein 8g