Greek Stuffed Potatoes are another dish that makes good use of potatoes you baked earlier in the week. Just pull a few from the fridge and warm them in the microwave before stuffing and topping. This is a dish with strong greek flavors of lemon, tahini, greek olives (though we used green olives in the photo below), and artichoke hearts. Don’t worry, you won’t have to cook artichoke hearts from scratch, simply buy them frozen. We like the Dole brand. Of course, you can find artichoke hearts in cans and jars but they’re generally very high in salt, and sometimes canned in oil.
Makes: 5 large, stuffed potatoes
- 5 large - already-baked potatoes, such as russet
- 2 16 oz pkgs - frozen broccoli, cauliflower, and carrots
- 1 9 oz pkg - frozen artichoke hearts, thawed and coarsely chopped
- 16 medium - Greek olives, drained and chopped
- 1 recipe - Fabulous Creamy Greek Dressing (see recipe link below)
- Follow the recipe to make the Fabulous Creamy Greek Dressing. Set aside.
- Cook the frozen vegetables according to the package directions. Stir in the artichoke hearts and olives.
- Warm the potatoes in the microwave.
- Cut open each potato, ladle on some of the vegetables, and top with a spoonful or two of the dressing.
Nutrition (per serving): 480 calories, 74% calories from carbohydrates, 10% calories from protein, 17% calories from fat, 11.6g fiber.