Best Baked Stuffed Mediterranean Potatoes Recipes

STUFFED MEDITERRANEAN BAKED POTATOES

Steps:

• Soak garbanzo beans in water for 8 hours, or overnight.
• Rinse and drain beans. Place in a pot and cover with 3 cups water. Boil until tender, about 45 minutes. Drain and rinse under cold water for 2 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Remove and discard garbanzo bean skins. Place beans in a bowl and add 1/2 tablespoon olive oil, cumin, coriander, cinnamon, smoked paprika, and sea salt. Stir gently until beans are covered and transfer to the prepared baking sheet.
• Rub sweet potatoes with remaining 1/2 tablespoon olive oil. Place potatoes face-down on the baking sheet with the beans.
• Roast in the preheated oven for 15 minutes. Stir garbanzo beans gently with a wooden spoon and continue cooking about 15 minutes more.
• Remove from the oven. Flip sweet potatoes over so they are flesh-side up; smash down insides of sweet potatoes with a spoon and place on a serving plate.
• Mix hummus, garlic, 2 tablespoons lemon juice, and dill together in a bowl.
• Fill centers of sweet potatoes evenly with hummus mixture. Top with roasted garbanzo beans, tomatoes, and parsley. Drizzle each with lemon juice.

BAKED STUFFED MEDITERRANEAN POTATOES

Steps:

• Potatoes -- Make it simple. I just cook mine in the microwave. You can use the old fashioned method in the oven which is just fine. Wash them well, and poke once or twice on the top with a knife so they don't explode as they cook. Now, I can't give you an exact time, because everyone's microwave is different and everyone's potatoes will be different. But for the most part, about 10-15 minutes. I make sure to turn them over a couple of times during cooking. You want them soft when you insert a knife, but not mushy. Set to the side and let them cool enough so you can handle them.
• Filling -- While the potatoes cool, make your filling. It just takes a few minutes. In a small sauce pan on medium high heat, add the olive oil, onion, garlic and cook until soft, about 2-3 minutes. Then add in the spinach and cook just a couple of minutes, breaking it up as it cooks. Add the olives and check for seasoning. Go easy on salt as Feta and olives are both salty and cook 1 more minute. Remove from the heat and add in the tomatoes and feta.
• Stuffing -- Cut in potato in half and scoop out some of the flesh. I don't mix the potato back in so only scoop out 1/2, leaving a good amount of potato left in the skin.
• NOTE: Don't throw that extra potato out. Put in a plastic baggie in your refrigerator. Use in a omelette, or make some potato croquettes, add to some mushrooms, onions, pepper and make a stir fry for a easy side dish, or freeze and use to thicken soup or stews. And if there is any filling left, just mix that with the left over potato and reheat for a great side with some steaks, or eggs in the morning.
• Stuffing the Potatoes -- Simply spoon the filling in and pile high.
• Bake -- Preheat the oven to 400 degrees. Place your potatoes on a small baking sheet lined with foil or parchment for easy clean up and bake 20-25 minutes. Remember, you are just reheating the potato and the filling.
• Sauce -- As the potatoes cook, just mix the scallions with the yogurt and the lemon juice.
• Serve -- Top the potatoes with a scoop of the sour cream and enjoy! And remember, some grilled lamb chops or chicken goes great with these stuffed spuds.