Mediterranean Stuffed Baked Potatoes
Serves 4
Prep time: 15 minutes
Total time: 25 minutes
Nutritional Analysis per Serving:
| Energy: | 350 calories |
| Protein: | 11.0 g |
| Fat: | 12.0 g |
| Carbohydrates: | 48.0 g |
Recipe Ingredients
| 4 |
baking potatoes, scrubbed |
|
| 1/2 cup |
Compliments Organic Balsamic Vinaigrette (approx) |
125 mL |
| 1 |
log herbed goat’s milk cheese, crumbled and divided |
125 g |
| 1/2 cup |
Compliments Garlic & Onion Croutons |
125 mL |
| |
Chopped green onion |
|
Recipe Directions
- Pierce and cook potatoes in microwave on high until fork-tender, about 8 minutes.
Cool potatoes until they can be handled.
- Preheat barbecue to medium-low and lightly oil grill.
- Cut a thick slice from top of each potato. Scoop out potato flesh, leaving shell intact. Mash potato with vinaigrette until almost smooth. Fold all but one-quarter of the goat cheese gently into potatoes. Mound potato mixture evenly into potato shells.
- Coarsely crumble croutons and toss with remaining goat cheese. Sprinkle evenly over potatoes; drizzle with a little extra vinaigrette (about 1 tsp/5 mL per potato). Grill until hot, about 8 minutes. Garnish with green onion.
