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Grecian Stuffed Potatoes

Prep time 15 mins
Cook time 45 mins
Yield 4 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

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