Mediterranean Baked Potato Platter

For any meal this summer, these baked potatoes are sure to a hit!

Prep Time & Yield

Total time: 1 day and 1 hour

Yields: 6 servings

6 large Russet Potatoes
Crumbled marinated feta, see recipe below
Mixed green and black olives, chopped
Tzatiki, see recipe below or store bought version
Tomato, pepper, parsley salad, see recipe below
Souvlaki marinated rotisserie chicken, see recipe below
Marinated artichokes, sliced into quarters
Roasted red peppers, drained and sliced into 1/2 inch pieces
Fresh oregano, for garnish (optional)

1. Preheat oven to 425 ºF. Gently scrub potatoes to remove any dirt. Prick potatoes with a fork on all sides. Bake potatoes in the oven for 50 to 60 minutes, until tender and cooked through in centre. Remove potatoes from oven and make a slit down the center, gently squeeze potato to open. Or alternately once potato has been pricked, cook in microwave for 8 minutes on high, rotating halfway through.


2. While potatoes bake, prepare the following accompaniments.


3. Once potatoes are finished cooking, arrange potatoes on a large platter with Mediterranean accompaniments on the side. Garnish with fresh oregano leaves, optional.



Marinated Feta

Total time: 5 minute prep, 1 day marinating


  • 1 – 400 g block of feta, (goat and cow milk blend)
  • ¾ cup olive oil
  • 2 tsp rosemary, finely chopped
  • ¼ tsp crushed red chili flakes
  • 1 garlic clove, smashed
  • Zest of 1 lemon
  • Freshly ground black pepper, to taste


1. Break feta into bite size pieces. In a clean glass jar or container add feta, and remaining ingredients, mix gently. Refrigerate and let marinate for at least 24 hours.




  • 1 cup full fat Greek yoghurt
  • 2 small mini cucumbers, grated
  • 1 garlic clove, grated
  • ½ lemon, juiced
  • ¼ cup dill, roughly chopped
  • Salt, to taste
  • Freshly ground pepper, to taste


1. Grate cucumbers, place in a paper towel and squeeze out liquid over the sink. In a small bowl mix together all the ingredients, season with salt and pepper to taste.



Tomato, Bell Pepper, Parsley Salad

  • 1 pint of cherry tomatoes, halved
  • 1 green pepper, medium dice
  • ½ cup parsley, roughly chopped
  • 2 tbsp olive oil
  • ½ lemon, juiced
  • Salt, to taste
  • Freshly ground pepper, to taste


1. In a medium bowl toss all ingredients together. Adjust seasonings to taste.



Souvlaki Marinated Rotisserie Chicken

  • 1 rotissiere chicken, pulled apart
  • Zest of 1 lemon
  • ½ cup parsley, roughly chopped
  • 1 tsp dried oregano
  • ½  tsp smoked paprika
  • ½ tsp ground cumin
  • 1 garlic cloved, grated
  • ¼ cup olive oil
  • Freshly ground black pepper


1. Toss all ingredients together in a bowl. Adjust seasonings to taste.



Download Original
*If a more specific format is required, please contact us