Greek-Stuffed Baked Potatoes

I just love a baked potato. I especially love my new favorite way of eating a potato. The Greek-Stuffed Baked Potatoes are decadent without the guilt! A perfect russet potato is heavenly when topped with creamy Feta cheese, big dollops of vegan Tzatziki, cured-oil olives, scallions, and pepper. I discovered this delicious recipe while on my trip to the Smoky Mountains. It is a perfect side dish to accompany a nice piece of fish or your favorite seafood, but a large potato could serve as a delicious vegan meal.

So Right It Had to be Wrong or Was It?

As a young woman I just loved dating! Okay, what I really liked was going out to dinner and when you were newly dating, dinner dates were more forth-coming. Whenever I went out to dinner I loved to order a baked-potato. I was always sure to order extra sour cream, chives and butter. My baked-potato was decadent deliciousness. I often ordered scallops or crab-cakes. Both choices were the perfect compliment to the star of my plate – my delicious calorie-loaded baked-potato.

Fast-forward a decade or so and I was led to believe eating baked potato is wrong. A friend called it a big ball of sugar. Sour cream and butter are certainly not food choices aligned to my weight goals. Even though I was lucky enough to marry someone who took me on dinner dates every Friday, eating baked potatoes became a rare occurrence. Little did I know the Greek Stuffed Baked Potato was in my future.

Eating baked potatoes is a reintroduced phenomenon for me now on the Mediterranean Diet. No longer do I believe I have to remain carbohydrate-free to be healthy and maintain my weight. I learned to enjoy them with a little sea-salt, fresh-ground black pepper and topped with either a drizzle of olive oil or a dollop of Greek Strained Almond Yogurt. This would just be the tipping point of tastiness.

Greek-Stuffed Baked Potatoes are Born

My Sweetheart and I had a great time eating simply and nutritiously on our recent vacation in Pigeon Forge, Tennessee. Planning ahead for the Mediterranean Diet, we brought all of our food up from home. In the cool mountain air, I discovered the Greek-Stuffed Baked Potatoes. When packing the food up in coolers, I forgot to plan for toppings for my potato. I had packed some of my delicious and healthy Vegan Tzatziki. Why did I not think of that before? Tzatziki on top of my potato. Yes, please. The Greek Stuffed Baked Potato was born.

A simply prepared side dish, or an easy week night dinner the Greek-Stuffed Baked Potatoes are a treat. I love the saltiness of the Feta and the cured-oil olives. The cool crispness of the cucumber in the vegan Tzatziki adds a decadent creaminess. Chives were great but the hearty taste of my fresh grown scallions really adds a pop. For my vegan friends, omit the Feta, add a few more olives for the salt and viola – delicious!