Oven-Baked Mediterranean Stuffed Potatoes with Cheese Medley
Ingredients
Main Ingredients:
- 4 large potatoes (Russet or Yukon Gold)
- 1 cup cooked chickpeas
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, sliced
- 1 avocado, diced
- 2 cups fresh spinach, roughly chopped
- 1 red pepper, diced
- 2 cloves garlic, minced
- 1/4 cup artichoke hearts, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh mint, chopped
Cheese Medley:
- 4 oz Burrata cheese
- 4 oz Mozzarella cheese, shredded
- 4 oz Feta cheese, crumbled
- 4 oz Ricotta cheese
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 tablespoon cider vinegar
Topping:
- 1/4 cup nuts (almonds or walnuts), toasted
- 1 tablespoon sugar
- 1/4 cup raisins
Instructions
1. Prepare the Potatoes:
- Preheat your oven to 400°F (200°C).
- Wash and dry the potatoes. Prick each potato a few times with a fork. Place them directly on the middle oven rack and bake for approximately 1 hour (PT60M), or until the potatoes are tender and the skins are crispy.
2. Make the Filling:
- In a large mixing bowl, combine the chickpeas, cucumber, cherry tomatoes, Kalamata olives, avocado, spinach, red pepper, garlic, artichoke hearts, dill, basil, and mint. Toss well to combine.
3. Add the Cheese Medley:
- Gently mix in the Burrata, Mozzarella, Feta, and Ricotta cheeses into the veggie mixture.
4. Prepare the Dressing:
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, extra virgin olive oil, and cider vinegar until emulsified. Pour the dressing over the vegetable and cheese mixture, tossing to ensure even coating.
5. Stuff and Bake:
- Once the potatoes are baked, carefully remove them from the oven. Slice each potato open lengthwise and gently fluff the inside with a fork.
- Spoon generous amounts of the veggie and cheese mixture into each potato. Place the stuffed potatoes back in the oven and bake for an additional 10 minutes (PT10M) until the cheese is melted and bubbly.
6. Prepare the Topping:
- In a small pan over medium heat, toast the nuts for a few minutes until golden. Remove from heat and sprinkle with sugar, allowing them to caramelize slightly. Combine with raisins.
7. Serve:
- Remove the stuffed potatoes from the oven and top with toasted nut and raisin mixture. Serve immediately, garnished with additional herbs if desired.
Total Time
PT1H20M
1 hour and 20 minutes
Type of Dish
Snack
Keywords
Mediterranean, stuffed potatoes, oven-baked, cheese medley, vegetarian snack, easy recipe, chickpeas, summer snack, gourmet snack, fresh herbs
Recipe Yield
Feeds 4 adults
Calories
Approximately 2,000 total calories for the entire dish
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