I took a delicious classic appetizer, the potato skin, and put a healthy new spin on them!
Typically loaded with sour cream, bacon and tons of cheddar cheese, potato skins are delicious but loaded with calories and fat. These beauties are baked until crispy, filled with fresh veggies and topped with feta cheese and tzatziki sauce. Now, tzatziki sauce can easily be found in the grocery store, but I always make my own. I never measure, it's just super simple to throw together. Mix together some Greek yogurt, a small pinch of garlic salt and a splash of fresh lemon juice in a small bowl. Then use a grater and grate some red onion and cucumber over the bowl. Mix it well, and set it in the fridge. That's it!
Greek Salad Style Potato Skins
4 small to medium russet potatoes
2 Tablespoons olive oil
2 Tablespoons Greek seasoning
1 Tablespoon minced red onion
2 Tablespoons chopped cucumber
2 Tablespoons chopped tomato
2 Tablespoons chopped olives
3 ounces crumbled Mediterranean Feta Cheese
½ cup tzatziki sauce (store bought or homemade)
Preheat oven to 400°F and line a baking sheet with aluminum foil. Scrub potatoes, pat dry and pierce with a fork several times. Rub each potato with 1/2 tbsp. olive oil and place on prepared baking sheet. Bake your potatoes for about an hour or until they are fork tender. Remove the pan from the oven and allow the potatoes to cool enough to handle.
Turn the oven temperature up to 450°F.
Cut each potato in half lengthwise with a serrated knife and scoop out the middle, leaving a 1/4-inch thick layer of potato along the sides and bottoms of the skins.
Spray the hollowed potato skins inside and outside with olive oil spray and sprinkle generously with Greek seasoning. Return the potatoes to the oven for 10 minutes.
Remove from oven, sprinkle skins with minced red onion, chopped cucumber, chopped tomato, chopped olives and crumbled feta cheese. Drizzle with tzatziki sauce and serve immediately.
Makes 8 potato skins.
These are great as an appetizer, or pair them with a green salad for a main course.
