We love taking a “sometimes” food and turning it into an everyday treat. These potato skins are Mediterranean Diet friendly and flavorful thanks to our Organic Olive Bruschetta—featuring green and Kalamata olives, roasted red peppers, capers, garlic, herbs and spices.
INGREDIENTS
1 cup Olive Bruschetta
4 Russet potatoes
3 tbsp Renieris Estate Extra Virgin Olive Oil (500ml)
4 oz Feta cheese, crumbled
1/2 c scallions, chopped
salt and pepper, to taste
4 Russet potatoes
3 tbsp Renieris Estate Extra Virgin Olive Oil (500ml)
4 oz Feta cheese, crumbled
1/2 c scallions, chopped
salt and pepper, to taste
INSTRUCTIONS
- Preheat oven to 375° F
- Stick potatoes all over with a fork and bake in oven until tender, about 1 hour
- When cooled, slice in half and scoop potato from skin leaving a thin wall for support
- Brush with olive oil, season with salt and pepper, and bake 5-10 minutes on each side until crispyArrange on a platter and fill with feta, chopped olive tapenade and scallions