Greek Baked PEI Potatoes
Greek Baked PEI Potatoes

On behalf of the PEI Potato Board

Temps de préparation et rendement


  • 2 Baked Russet Potatoes

  • 2 Tbsp Black Olives, pitted and sliced

  • 1 Tbsp Sun-dried Tomatoes, sliced

  • 2 Tbsp Feta Cheese, crumbled

  • 1/2 Tsp Fresh Parsley, chopped

  • 1/2 Tsp Dried Oregano; chopped

  • 1 Tbsp Olive Oil

  • 1 Tbsp Balsamic Vinaigrette

  • Salt and Pepper to taste


Preheat the oven to 400ºF. In a bowl, combine Black Olives, Sundried Tomatoes and Feta, then season the mixture with Salt, Pepper and Oregano. Set aside.


Slice Baked Potatoes down the centre lengthwise to expose the interior, and fluff with a fork. Top each halved Baked Potato with Olive and Sun-dried Tomato mixture. Bake for 3 - 5 minutes till the Feta Cheese is soft and the Baked Potatoes are warmed. When done, remove from oven and plate the Potatoes. Drizzle with Olive Oil & Balsamic Vinegar, then sprinkle with Parsley and serve.


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