Baked Potato Skins with Olives and Feta
Provided by Julia Baurain, 2nd Place Winner in Lindsay’s Love this Recipe Contest
Print RecipeAt a Glance:
- Prep Time:
- 1 hour 20 minutes
- Cook Time:
- 20 minutes
- Servings:
- 12
Ingredients:
6 medium russet potatoes, baked, cooled 10 minutes
1/4 cup unsalted butter, melted
1 cup crumbled feta cheese
3/4 cup Lindsay® Sliced Ripe Black Olives
1 large plum tomato, diced
Directions:
Heat oven to 400oF. Cut cooled baked potatoes in half lengthwise. Scoop out inner part of potatoes, leaving a 1/2-inch rim. Brush butter over all sides of potato skins; place cut sides down on a baking sheet. Bake 6 minutes; turn and continue baking until golden brown, 6 to 8 minutes.
Meanwhile, combine cheese, olives and tomato. Spoon mixture into potato skins; return to oven and heat until cheese melts, about 5 minutes. Serve warm.
Nutrients Per Serving:
Calories: 95
Calories from fat: 64
Total fat: 7g
Monounsaturated fat: 3g
Cholesterol: 19mg
Sodium: 172mg
Total Carbohydrates: 6g
Dietary fiber: 1g
Protein: 2g
In This Recipe:
-
Sliced California Ripe Olives
Looking for a little slice of heaven? Look no farther than our sliced California black olives....
