Grecian Stuffed Potatoes

Oxmoor House
4 servings.


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4 (8-ounce) baking potatoes
1 (15-ounce) can no-salt-added garbanzo beans, drained
1/4 cup plus 2 tablespoons water
1/4 cup plus 1 tablespoon fresh lemon juice, divided
1 1/2 teaspoons no-salt-added Greek seasoning, divided
1/2 teaspoon salt, divided
3 cups diced tomato
3 tablespoons sliced ripe olives
1/4 teaspoon pepper
1/2 cup crumbled reduced-fat feta cheese


Prep: 15 Minutes
Cook: 45 Minutes

Scrub potatoes; prick each several times with a fork. Bake at 400° for 45 minutes or until done.

Position knife blade in food processor bowl; add beans, water, 1/4 cup lemon juice, 1/2 teaspoon Greek seasoning, and 1/4 teaspoon salt. Process 1 minute or until smooth. Combine remaining 1 tablespoon lemon juice, 1 teaspoon seasoning, and 1/4 teaspoon salt; add tomato, olives, and pepper, stirring well.

Cut a lengthwise slit in top of each potato. Press ends of each potato toward center, pushing pulp up. Top potatoes evenly with bean mixture and tomato mixture; sprinkle with cheese.

Created date

August 2009

Nutritional Information

Calories 364
Caloriesfromfat 14 %
Fat 5.9 g
Satfat 2.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 15.5 g
Carbohydrate 66.3 g
Fiber 8.1 g
Cholesterol 6 mg
Iron 0.0 mg
Sodium 645 mg
Calcium 0.0 mg