We love taking a “sometimes” food and turning it into an everyday treat. These potato skins are Med Diet friendly and pack a lot of flavor.
- 1 cup olive bruschetta
- 4 Russet potatoes
- 3 tbsp Extra virgin olive oil
- 4 oz Feta cheese, crumbles
- 1/2 cup Scallions, chopped
- Freshly ground pepper
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 crispy. Arrange on a platter and fill with feta, chopped olive tapenade and scallions