Olive Bruschetta Potato Skins

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 from our olive bruschetta that features green and Kalamata olives, roasted red peppers, capers, garlic, herbs and spices.

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