This is a twice baked potato, my twist on the Mediterranean style. This Mediterranean potato recipe is so delicious and easy to make! You will love this Mediterranean potatoes Because the flavors are out of this world.
I love potatoes, but I love making different recipes to enjoy potatoes with different flavors and ingredients. Mediterranean Potatoes are a twist on a Twice Baked Potato recipe with some of my favorite ingredients tucked inside a baked potato. This Mediterranean potato recipe is filling, delicious, and easy to make.
Jump:
Growing up in a Greek family, I love making exciting recipes that remind me of my grandmother’s cooking. Early on, we learned to appreciate fresh tomatoes, Kalamata olives, hummus, and the various flavors inherent in Greek cuisine. So, I combined those flavors in my Mediterranean Potatoes.
Mediterranean potatoes Materials
- Baked Potatoes: I baked my potatoes in the crock pot, my favorite way to bake them. However, bake them in the oven or microwave.
- Red Onion: I love the sweetness of red onions, which are often used in Mediterranean cooking.
- Kalamata Olives: Kalamata olives The combination of ingredients in this Mediterranean potato recipe is salty and savory.
- Zaatar Masala: I buy za’atar seasoning from Trader Joe’s. I love it over everything. If you can’t find it at Trader Joe’s, don’t worry, it’s available at grocery stores. Zaatar Usually a combination of dried oregano, thyme and marjoram (woody and floral), sumac (tangy and acidic) and toasted sesame seeds (nutty and rich).
- Tahini Dressing: Tahini dressing combines tahini, lemon, water and a little maple syrup for sweetness.
- Grape tomatoes: Grape tomatoes come in a variety of colors, but what I love most about them is that they have fewer seeds and don’t water down the food.
- Chickpeas: I used canned chickpeas that I roasted in the oven.
- Baby Bell Peppers: I love the color and sweetness of baby bell peppers.
- Hummus: I chose engine oil-free hummus, regular flavored.
Mediterranean potatoes Component replacement
- Sweet potatoes are a great substitute for baked potatoes. Other great stuffing containers are bell peppers or portobello mushrooms.
- White or yellow onions can be substituted for red onions in recipes.
- Opt for black olives or omit the olives if preferred.
- You can substitute Italian seasoning for Za’atar seasoning or choose your favorite blend.
- If you don’t want to make your own, buy tahini dressing at the grocery store. Or another option is to use hummus and add a little lemon juice to thin it out and use it as a dressing.
- Cherry tomatoes are similar to grape tomatoes.
- If you don’t have chickpeas or don’t care for them, use white beans instead. Or, serve chickpeas unfried.
- Use red bell pepper instead of baby bell pepper.
- Try vegan, plain unsweetened yogurt instead of hummus.
how to make Mediterranean potatoes recipe
First, bake the potatoes and wait until they are cool enough to handle. Then, using a spoon, gently scoop out the flesh from each potato half. Leave about ¼ of the potato to avoid cutting from the potato skins.
Transfer the potato flesh removed from the potato skins to a bowl. Next, add the hummus and half of the tahini dressing and blend using a hand mixer until the mixture resembles mashed potatoes.
Then, fold in the baby bell pepper, red onion, and kalamata olives.
Preheat the oven to 350 degrees. Spoon the mixture onto the potato skins and bake uncovered. On a separate baking sheet lined with parchment paper or a silicone baking mat, sprinkle the za’atar seasoning and roast the chickpeas. Cook the potatoes and chickpeas for 30 minutes.
Remove the potatoes and chickpeas from the oven, and transfer the potatoes to a serving dish. Add the roasted chickpeas, and raw tomato slices and drizzle with the remaining tahini dressing.
Serving advice
I served these Mediterranean potatoes with a big salad. Although I only used 2 large baking potatoes, one half of a stuffed potato each, it’s very filling to serve with a salad as an entree.
Recipe FAQs
The potato reached Greece in the 18th century via the Spanish conquistadors of Peru. Greece’s most famous potato comes from the Cycladic island of Naxos. The island produces more than 8 million kilos each year and it also has a festival.
Potatoes should not be avoided in the Mediterranean diet. Potatoes can sometimes seem like a “bad carb,” but that’s not true. They are a great source of potassium, vitamin C, B6, fiber and more.
They are rich in vitamin C, which is an antioxidant. Potatoes were a life-saving food source in early times because vitamin C prevented scurvy. Another key nutrient in potatoes is potassium, an electrolyte that helps our heart, muscles and nervous system function.
advice
- First, scrub the potatoes to remove any excess dirt or debris. Since potato skins are left in tact, you want to make sure the potatoes are clean.
- Before baking the potatoes, use a fork or sharp knife to poke holes in them so they don’t explode in the oven while baking.
- If cooking potatoes in a crock pot, make holes in the potatoes and wrap them in aluminum foil before placing them in the bottom of the slow cooker. Cook on high for 4 hours.
- Crockpot cooking results in a smooth, soft outer skin.
- For oven baking, use aluminum foil. After cleaning, pierce the raw potatoes and place in a 400-degree oven for 1 hour. I always put a sheet pan on the bottom rack to catch anything that might slide down the oven from the potatoes.
- Wait until the potatoes are cool to the touch before cutting the flesh from the skins.
- Do not pierce the potato skin.
- To reheat leftovers, place them in a preheated 350-degree oven for 10 minutes until heated through.
Try Mediterranean potatoes stuffed with hummus and fresh vegetables for a delicious alternative to a simple baked potato!
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📖 Recipe
Mediterranean potatoes
This is a twice baked potato, my twist on the Mediterranean style. This Mediterranean potato recipe is so delicious and easy to make! You will love this Mediterranean potatoes Because the flavors are out of this world.
instructions
Preheat the oven to 350 degrees.
Wash the baked potatoes and pierce the outside of each potato in a few places with a fork or sharp knife.
Bake for 1 hour.
If baking potatoes in a crock pot, follow the directions exactly, but wrap the potatoes in aluminum foil and place them in the bottom of the crock pot.
Cook on low heat for 4 hours.
Meanwhile, prepare the vegetables.
When the potatoes are done, let them cool to the touch before slicing them in half.
Using a spoon, remove the flesh from the inside of each potato, leaving about ¼ of the potato skins. Do not pierce the skin.
Transfer the potato flesh to a bowl.
Prepare tahini dressing by whisking all ingredients together; Set aside
Add the hummus and half of the tahini dressing to the potatoes and mix the hummus into the potatoes using an electric mixer.
Add chopped red onion, baby bell pepper, and chopped kalamata olives.
Fold the vegetables into the potato mixture.
Place the empty potato skins on a baking sheet or in a baking pan.
Spoon the potato mixture onto the potato skins.
In a separate bowl, toss the chickpeas with the za’atar masala.
Place the cooked chickpeas in a single layer in the pan on a separate baking sheet lined with parchment paper or a silicone baking mat.
Cook chickpeas and stuffed potatoes for 30 minutes.
Remove chickpeas and cooked potatoes from the oven.
Transfer to a serving dish.
Spoon the fried chickpeas over the cooked stuffed potatoes, pushing the chickpeas over the potato mixture.
Add chopped tomato slices to the potatoes.
Toss the potatoes with the remaining tahini dressing.
Serve with a large green salad.
Comment
- First, scrub the potatoes to remove any excess dirt or debris. Because potato skins remain intact, you want to make sure the potatoes are clean.
- Before baking the potatoes, make holes in them using a fork or sharp knife, so they don’t explode in the oven while cooking.
- If cooking potatoes in a crock pot, make holes in the potatoes and wrap them in aluminum foil before placing them in the bottom of the slow cooker. Cook on high for 4 hours.
- Crockpot cooking results in a smooth, soft outer skin.
- For oven baking, use aluminum foil. After cleaning, pierce the raw potatoes and place in a 400-degree oven for 1 hour. I always put a sheet pan on the bottom rack to catch anything that might slide down the oven from the potatoes.
- Wait until the potatoes are cool to the touch before cutting the flesh from the skins.
- Do not pierce the potato skin.
- To reheat leftovers, place them in a preheated 350-degree oven for 10 minutes until heated through.
nutrition
Worship: 4gCalories: 245kcalSugars: 47gProtein: 7gFat: 2gPolyunsaturated Fats: 2gSodium: 353mgPotassium: 1035mgFiber: 7gSugar: 6gVitamin A: 1189IUVitamin C: 54mgCalcium: 111mgIron: 4mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegetarian. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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