Best 8 Baked Potatoes With Olives And Feta Recipes

MEDITERRANEAN STUFFED BAKED POTATOES WITH MARINATED FETA AND KALAMATA OLIVES

Steps:

• Preheat oven at 350 F (180 C)
• In a bowl roughly crumble the feta with a fork so that you still have chunks, you do not want it to be a paste.
• Add the herbs, garlic and olive oil and mix. Cover with plastic wrap and place in the refrigerator.
• Coat the potatoes with olive oil (about ¼ tsp for each), pierce them with the fork and bake for 1 hour.
• When potatoes are ready place them on a plate or latter, slice midway lengthwise and push the ends to spread the potato. Fluff with a fork.
• Drizzle in each one ¼ tsp olive oil, and then stuff with ¼ of the feta mixture (remove garlic if not minced). Top each potato with 4 sliced Kalamata olives.
• Serve.

BAKED POTATOES WITH OLIVES AND FETA

Steps:

• Preheat oven to 450 degrees. With a fork, prick potatoes in several places. Place potatoes on a plate and microwave until tender when pierced with a knife, 7 to 10 minutes. Transfer to a rimmed baking sheet and bake until skin is crisp, about 10 minutes.
• Halve potatoes. Dividing evenly, top halves with yogurt, feta, and chopped olives. Season with salt and pepper. Sprinkle with chopped chives.

CRUSTY BAKED POTATOES WITH WHIPPED FETA

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
• Place the rosemary, thyme, lemon zest, and fleur de sel in the bowl of a mini food processor and pulse 10 to 12 times, until finely chopped but not puréed. Spread the mixture in a shallow bowl or plate.
• Scrub the potatoes, dry them well, and pierce them all over with the tines of a fork. Place the potatoes on the prepared sheet pan and rub them all over with olive oil. Roll each potato in the salt and herb mixture and put them back on the sheet pan. Bake for 60 to 75 minutes, until tender. Slit the top of each potato, squeeze the ends together to open the potato, and top with a generous scoop of whipped feta. Sprinkle with chives and serve hot with extra whipped feta on the side.
• Place the feta and cream cheese in the bowl of a food processor fitted with the steel blade and pulse until the cheeses are mixed. Add the olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth. Refrigerate until ready to serve.

BAKED SWEET POTATO WITH OLIVES, FETA, AND CHILE

Steps:

• Preheat the oven to 400°F. Scrub, rinse and dry the sweet potatoes. Pour a little olive oil on to your palms and rub this over the unpeeled sweet potatoes.
• Next, rub in some coarse salt. Pierce the sweet potatoes a few times on all sides using a small sharp knife, then wrap them in tin foil and bake for an hour (or a little longer, if necessary) until done. Use half of them immediately and leave the rest to cool.
• Place the sweet potato(es) on a plate and open the foil. Cut in half lengthways, then press on the outside of the halves so that the fluffy flesh bulges out slightly. Crumble the feta over the sweet potato(es), top with the olives, chile pepper and cilantro, and drizzle generously with olive oil.

POTATOES BAKED WITH TOMATOES, OLIVES, & FETA

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Fill a large pot about halfway with water, and add the potatoes. Set on the stove over high heat and bring to a boil. Boil for about 20 minutes or until tender. Drain potatoes and rinse with cool water. Set aside until cool enough to handle, then cut into thick slices.
• Add the olive oil to a heavy pan set over medium heat. Cook the onions until soft, about 5 minutes. Add the garlic, cumin, chili, and oregano and cook, stirring, for another minute. Stir in the sugar, vinegar, and tomatoes. Add a couple pinches of salt and a bit of freshly ground black pepper. Taste and add additional salt if you'd like.
• Add the potatoes to the baking dish and top with olives. Toss lightly. Pour the tomato mixture over the top. Crumble the feta over the tomatoes, drizzle with a little olive oil, and sprinkle with the remaining 1/2 teaspoon oregano.
• Bake for 25 - 30 miinutes until heated through.
• Serve hot, topping individual servings with dollops of yogurt and lemon juice as desired.

HERBED GREEK ROASTED POTATOES WITH FETA CHEESE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
• Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
• Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.

NON- CREAMY POTATO BAKE WITH FETA AND OLIVES

Steps:

• Preheat the oven to 200c/400F/Gas 6.
• Cook the potatoes, in their skins, in plenty of boiling water, for 15 minutes. Drain and set aside to cool slightly. Peel the potatoes and cut into thin slices.
• Brush the base and sides of a 1.5litre/2 ½ pint rectangular ovenproof dish, with some of the olive oil.
• Layer the potatoes in the dish with the rosemary, cheese and olives.
• Drizzle with olive oil and pour the stock into the dish.
• Season with salt and plenty of pepper.
• Bake for 35 minutes, covering the dish with foil part of the way through the cooking time to prevent the potatoes from getting too brown.
• Serve hot.

BAKED POTATOES WITH RAMPS AND FETA

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Allow potatoes to cool lightly and cut in half.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly brush a baking sheet with olive oil.
• Combine tomatoes, feta, and ramps in a bowl; season with salt and pepper. Place about 1 tablespoon of feta mixture on top of each potato half and transfer to the prepared baking sheet.
• Bake on the center rack in the preheated oven until cheese is lightly browned, about 20 minutes.