Greek salad jacket potatoes

Cooking Vegetarian Greek salad jacket potatoes

Jazz up the humble jacket potato with this stylish topping.

Lables: Low carb Low kilojoule Lower gi Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Pat potatoes dry with paper towel. Pierce all over with a fork. Place potatoes on prepared tray. Drizzle with 1/2 the oil. Season well with salt and pepper.
  2. Roast for 1 hour 15 minutes or until golden and tender. Stand potatoes for 5 to 10 minutes or until cool enough to handle.
  3. Meanwhile, place tomato, cucumber, olives, 1/2 teaspoon oregano, onion, capsicum and vinegar in a bowl. Season with salt and pepper. Toss to combine.
  4. Using a small knife, cut a cross in the top of each potato. Gently squeeze the base of each potato to open top. Place on plates. Spoon salad onto potatoes and top with fetta. Drizzle with remaining oil and sprinkle with remaining oregano. Serve.

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4 large Sebago potatoes, scrubbed
2 tbsp extra virgin olive oil
1 large tomato, seeded, diced
1 Lebanese cucumber, seeded, diced
1/4 cup pitted kalamata olives, quartered
3/4 tsp dried oregano
1/2 small red onion, halved, thinly sliced
1/2 small red capsicum, diced
1 tbsp red wine vinegar
80g piece Greek fetta, quartered

Adv

Autors
Preparation time
30
Cooking time
1:15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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