Description
This Greek-Style Jacket Potato with Cottage Cheese combines a fluffy baked potato with creamy cottage cheese, Kalamata olives, cucumber, cherry tomatoes, and fresh herbs. A Mediterranean twist on a classic comfort food, perfect for a light and satisfying meal.
Ingredients
2 medium baking potatoes
1 teaspoon olive oil
½ teaspoon salt
1 cup cottage cheese
½ cup cherry tomatoes, halved
¼ cup cucumber, diced
¼ cup Kalamata olives, pitted
2 tablespoons red onion, finely chopped
1 tablespoon fresh parsley, chopped
½ teaspoon dried oregano
Optional: squeeze of lemon juice, crumbled feta
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean, prick them with a fork, rub with olive oil, and sprinkle with salt. Bake directly on the oven rack for 45–50 minutes, or until fork-tender with crispy skin.
- Prepare the Toppings: While the potatoes bake, prepare the toppings. Dice cucumber, halve cherry tomatoes, pit and slice olives, chop red onion, and chop parsley.
- Assemble the Potatoes: Once baked, slice the potatoes open and fluff the insides with a fork. Spoon ½ cup cottage cheese onto each potato.
- Top the Potatoes: Add cherry tomatoes, cucumber, olives, and red onion. Sprinkle with fresh parsley and dried oregano for extra flavor.
- Garnish & Serve: Optionally add a squeeze of lemon juice and crumbled feta for added flavor. Serve warm.
Notes
For a vegan version, substitute cottage cheese and feta with vegan cheese or hummus.
Make this dish heartier by adding grilled chicken, lamb, or chickpeas on top.
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the microwave or oven before serving.
Nutrition
- Serving Size: 1 potato
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 20mg
