Meatless Monday: Greek Baked Potatoes
I’m having issues with naming this recipe. None of my modifiers seem to work.
The noun is the potato. It’ has one definite modifier– they are baked potatoes.
But then how to describe how they’re stuffed?
I could say, “Baked Potatoes Stuffed with Feta Cheese, Kalamata Olives, and Green Onions.” But the editrix in me thinks that’s too long.
Then, I could say “Greek Stuffed Potatoes.” But they’re not stuffed with Greeks. That’d be cannibalism.
Then, I could say “Stuffed Greek Potatoes,” but the potatoes are from Idaho, not Greece.
And “Greek-Themed Baked Potatoes” just isn’t sexy enough copy to sell, so I have to let that be.
Ugh. Here are the ingredients.
- Medium-sized russet potatoes
- Feta cheese
- Pre-pitted kalamata olives
- Green onions, chopped
- Olive oil
- Preheat your oven to 350*
- Place your oven racks in the center of the oven. On the bottom rack, place a large cookie sheet.
- Wash your potatoes thoroughly. Poke several holes in your raw potatoes. Then, coat the potato in olive oil.
- Place your potatoes on the top rack of your oven, making sure that they’re over the cookie sheet, to capture any drippings. Roast for an hour, or until soft.
- Slice open your potatoes. Load them up with feta, olives, and green onions.
These are surprisingly light and filling. The tangy and delicious Greek flavors lighten up the heavy baked potato base. And the olive oil on the outside? Perfect crispy skin– so yummy!
If you're looking for more easy and delicious meatless recipes, check out The Happy Home!
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