Name: Greek salad jacket potatoes
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 1
Ingredients: 4 large Sebago potatoes, scrubbed; 36.40 gm extra virgin olive oil; 1 large tomato, seeded, diced; 1 Lebanese cucumber, seeded, diced; 62.50 ml pitted kalamata olives, quartered; 3/4 tsp dried oregano; 1/2 small red onion, halved, thinly sliced; 1/2 small red capsicum, diced; 20.00 ml red wine vinegar; 80g piece Greek fetta, quartered

Greek salad jacket potatoes

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Prep Time:
30 minutes

Cook Time:
75 minutes

Total Time:
105 minutes

Elevate your baked potato with a gourmet topping.

Ingredients:

4 large Sebago potatoes, scrubbed
36.40 gm extra virgin olive oil
1 large tomato, seeded, diced
1 Lebanese cucumber, seeded, diced
62.50 ml pitted kalamata olives, quartered
3/4 tsp dried oregano
1/2 small red onion, halved, thinly sliced
1/2 small red capsicum, diced
20.00 ml red wine vinegar
80g piece Greek fetta, quartered

Instructions:

Preheat your oven to 200C/180C fan-forced. Line a baking tray with baking paper. Pat the potatoes dry with paper towel, then pierce them all over with a fork. Arrange the potatoes on the tray, drizzle them with half of the oil, and season generously with salt and pepper.
Roast until golden and tender for about 1 hour and 15 minutes. Let potatoes stand for 5 to 10 minutes until cool enough to handle.
In a bowl, combine tomato, cucumber, olives, 1/2 teaspoon oregano, onion, capsicum, and vinegar. Season with salt and pepper, then mix well.
Using a small knife, score a cross on the top of each potato. Gently press the base of each potato to open up the top. Plate the potatoes, spoon salad on top, sprinkle with feta, drizzle with remaining oil, sprinkle with remaining oregano, and serve.

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