Mediterranean Potatoes
This is my twist on a twice-baked potato, Mediterranean style. This Mediterranean potato recipe is so delicious and simple to make! You will love these Mediterranean potatoes because the flavors are out of this world.
Servings: 4
Calories: 245kcal
Ingredients
- 2 large baking potatoes baked and cut in half
- ½ cup hummus of choice I used Engine 2 brand
- ½ cup red onion diced
- ½ cup baby bell peppers diced
- ¼ cup kalamata olives chopped
- ½ cup grape tomatoes sliced
Roasted Chickpeas
- 1 15 ounce can chickpeas, drained
- 1 Tablespoons Za'atar seasoning
Instructions
- Preheat the oven to 350 degrees.
- Wash baked potatoes and poke holes with a fork or sharp knife in a few places outside each potato.
- Bake for 1 hour.
- If baking potatoes in a crock pot, follow the exact directions, but wrap the potatoes in aluminum foil and place them in the base of the crock pot.
- Cook for 4 hours on low.
- In the meantime, prepare the vegetables.
- When the potatoes are done, allow them to cool to the touch before cutting them in half.
- Using a spoon, remove the flesh from the inside of each potato, leaving about ¼ of the potato in the skins. Do not pierce through the skins.
- Transfer the potato flesh into a bowl.
- Prepare the tahini dressing by whisking all the ingredients together; set aside.
- Add the hummus and half of the tahini dressing to the potatoes, and using an electric mixer, blend the hummus into the potatoes.
- Add the diced red onion, baby bell peppers, and chopped kalamata olives.
- Fold the vegetables into the potato mixture.
- Place the empty potato skins onto a baking sheet or into a baking pan.
- Spoon the potato mixture into the potato skins.
- In a separate bowl, toss the chickpeas with the Za'atar seasoning.
- Place the seasoned chickpeas in a single layer on the pan on a separate baking sheet prepared with parchment paper or a silicone baking mat.
- Cook the chickpeas and the stuffed potatoes for 30 minutes.
- Remove the chickpeas and cooked potatoes from the oven.
- Transfer to a serving dish.
- Spoon the roasted chickpeas onto the cooked stuffed potatoes, pushing he chickpeas into the top of the potato mixture.
- Add the sliced tomato pieces onto the potatoes.
- Drizzle the potatoes with the remaining tahini dressing.
- Serve with a large green salad.
Notes
- First, scrub the potatoes to remove any excess dirt or debris. Because the skins of the potatoes are left intact, you want to ensure the potatoes are clean.
- Before baking the potatoes, use a fork or sharp knife to poke holes in them, so they don't explode in the oven while baking.
- If cooking the potatoes in a crock pot, poke holes in the potatoes and wrap them in aluminum foil before placing them in the base of the slow cooker. Cook for 4 hours on high.
- Crockpot cooking results in smoother, softer exterior skin.
- For baking in the oven, use aluminum foil. After cleaning, poke holes in the raw potatoes, and place them in a 400-degree oven for 1 hour. I always put a sheet pan on the rack below to catch anything that may drain from the potatoes into the bottom of the oven.
- Wait until the potatoes are cool to the touch before cutting and removing the flesh from the potato skins.
- Do not pierce through the potato skins.
- To reheat leftovers, place them in a preheated 350-degree oven for 10 minutes until heated.
Nutrition
Calories: 245kcal | Carbohydrates: 47g | Protein: 7g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 353mg | Potassium: 1035mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1189IU | Vitamin C: 54mg | Calcium: 111mg | Iron: 4mg