Baked Potatoes with Tzatziki Sauce, Tomatoes, and Olives
Ingredients
For the Baked Potatoes:
- 4 medium-sized potatoes
- 3 tbsp olive oil
- 1-2 tsp oregano
- to taste salt & black pepper
For the Tzatziki Sauce:
- 1 cup greek yogurt
- 2 cloves of garlic
- 1/2 tbsp olive oil
- 1/2 cucumber
- 1-2 tbsp lemon juice
- 1/2 tsp sugar
- to taste salt
For the Toppings:
- 2 medium-sized tomatoes
- 150 g pitted olives
- 1/2 bunch of parsley
- 40 g feta cheese
Instructions
Prepare the Potatoes:
- Wash the potatoes thoroughly with a brush to remove any excess dirt and dust. Dry them and prick several times with a fork on all sides.
- Sprinkle with salt and pepper, drizzle with 1 tbsp olive oil, and distribute evenly over the surface of the potatoes.
- Place on a baking sheet and bake in a preheated oven at 175°C for about 1 hour. When a fork easily pierces the potato, they are ready.
- While the potatoes are baking, prepare the tzatziki sauce and the toppings – dice the tomatoes into medium-sized cubes, slice the olives into thin rings, and chop the parsley.
Tzatziki Sauce:
- Cut the cucumber in half lengthwise, use a spoon to remove the seeds, as the extra liquid is not needed. Grate the cucumber on a fine grater, then place it in a strainer to drain any excess liquid.
- Finely chop the garlic. Add the grated cucumber, finely chopped garlic, olive oil, sugar, lemon juice, and salt to the greek yogurt. Mix well and place in the refrigerator for about 15-20 minutes.
Assembly:
- Cut the baked potatoes lengthwise and carefully scoop out the insides with a spoon, transferring them to a bowl. Try to maintain the shape of the potato skins as much as possible.
- Add oregano, 2 tbsp olive oil, salt, and pepper to the potato filling and mix well.
- Fill the potato skins with the mixture, then top with tzatziki sauce and the diced ingredients. Sprinkle with feta cheese.Bon Appetit!