Jazz up the humble jacket potato with this stylish topping.
Ingredients
- 4 large Sebago potatoes, scrubbed
- 2 tablespoons extra virgin olive oil
- 1 large tomato, seeded, diced
- 1 Lebanese cucumber, seeded, diced
- 1/4 cup pitted kalamata olives, quartered
- 3/4 teaspoon dried oregano
- 1/2 small red onion, halved, thinly sliced
- 1/2 small red capsicum, diced
- 1 tablespoon red wine vinegar
- 80g piece Greek fetta, quartered
Method
- Step 1Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Pat potatoes dry with paper towel. Pierce all over with a fork. Place potatoes on prepared tray. Drizzle with 1/2 the oil. Season well with salt and pepper.
- Step 2Roast for 1 hour 15 minutes or until golden and tender. Stand potatoes for 5 to 10 minutes or until cool enough to handle.
- Step 3Meanwhile, place tomato, cucumber, olives, 1/2 teaspoon oregano, onion, capsicum and vinegar in a bowl. Season with salt and pepper. Toss to combine.
- Step 4Using a small knife, cut a cross in the top of each potato. Gently squeeze the base of each potato to open top. Place on plates. Spoon salad onto potatoes and top with fetta. Drizzle with remaining oil and sprinkle with remaining oregano. Serve.
- Low carb
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
1350 kj
Energy
16.7g
Fat Total
5g
Saturated Fat
5.6g
Fibre
10.1g
Protein
9mg
Cholesterol
513mg
Sodium
29.4g
Carbs (total)
All nutrition values are per serve
Notes
Timesaver: Prick potatoes all over with a fork. Microwave on HIGH (100%) for 6 minutes. Transfer to a baking tray. Cook in the oven for 30 minutes or until golden and tender. Sebagos are the best choice for jacket potatoes. You could also use pontiac, kestrel, desiree or, for something unique, try royal blue.
- Author: Kim Coverdale
- Image credit: Craig Wall
- Publication: Super Food Ideas
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