Greek Stuffed Baked Potatoes

Preheat the oven to 400°F (200°C). Wash the potatoes and prick them several times with a fork. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until a knife can easily pierce through the center.

In a medium bowl, combine the cooked rice, minced garlic, diced avocado, and a pinch of salt and pepper. Mix well and set aside.

In a small saucepan, combine the diced tomatoes, olive oil, lemon juice, dried oregano, salt, and pepper. Bring the mixture to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until slightly thickened.

Once the potatoes are cooked, let them cool for 5 minutes. Cut each potato in half lengthwise and scoop out the flesh, leaving a thin layer of potato attached to the skin.

In a medium bowl, mash the scooped-out potato flesh. Add the rice and avocado mixture and mix well until fully combined.

Spoon the potato-rice mixture back into the potato skins. Top each stuffed potato with the tomato-feta sauce.

Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until heated through and the tops are lightly browned.