Greek Stuffed Baked Potatoes
Tender baked potatoes filled with a flavorful mixture of rice, garlic, and avocado, topped with a tangy tomato and feta cheese sauce. This comforting dish is perfect for a weeknight dinner.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Greek
Ingredients
- 4mediumrusset potatoes
- 1cupcooked white rice
- 3clovesgarlic, minced
- 1mediumavocado, diced
- 114.5 oz cancanned diced tomatoes
- 1/2cupcrumbled feta cheese
- 2tbspsolive oil
- 2tbspslemon juice
- 1tspdried oregano
- 1/2tspsalt
- 1/4tspblack pepper
Step-by-Step
- 1
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.
5m400°F - 2
In a medium bowl, combine the cooked rice, minced garlic, diced avocado, and a pinch of salt and pepper. Mix well and set aside.
5m - 3
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.
10mmedium heat - 4
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.
5m - 5
In a medium bowl, mash the scooped-out potato flesh. Add the rice and avocado mixture and mix well until fully combined.
5m - 6
Spoon the potato-rice mixture back into the potato skins. Top each stuffed potato with the tomato-feta sauce.
5m - 7
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.
10m400°F