WOULD YOU EAT THIS TREMENDOUS GREEK-STUFFED BAKED POTATOES
Ingredients:
4 large baking potatoes
1 cup cooked quinoa or couscous
1/2 cup crumbled feta cheese
1/2 cup Greek yogurt
1/4 cup black olives, sliced
1/4 cup cherry tomatoes, diced
1/4 cup red onion, finely chopped
1/2 cucumber, diced
2 tbsp fresh parsley, chopped
1 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
Salt and black pepper, to taste
Instructions:
Bake the potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes and prick them with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until tender.
Prepare the stuffing: While the potatoes are baking, mix the cooked quinoa or couscous with crumbled feta cheese, Greek yogurt, olives, cherry tomatoes, red onion, cucumber, parsley, olive oil, lemon juice, oregano, salt, and pepper in a bowl.
Stuff the potatoes: Once the potatoes are done, let them cool slightly. Cut each potato in half lengthwise and scoop out some of the flesh, leaving a small border around the edges. Mix the scooped-out potato flesh into the Greek stuffing mixture.
Fill and bake: Spoon the Greek stuffing mixture back into the potato skins, distributing it evenly. Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until heated through.
Serve: Garnish with additional fresh parsley if desired. Serve warm.
