These baked potatoes are full of flavour and are a simple swap from traditional baked potato if you’re looking for a change. Serve with Greek salad on the side, or just enjoy these solo. I promise they’re filling.

Ingredients

• 4 large potatoes
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup plain Greek yogurt
• 1/4 cup feta cheese, crumbled
• 1/4 cup kalamata olives, chopped
• 1/2 cucumber, finely diced
• 1/4 red onion, finely diced
• 1 small tomato, diced
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon juice
• 1 tsp dried oregano

   Chicken

• 2 large chicken breasts
• 1 tbsp olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper, to taste

Directions

1. Preheat your oven to 400°F (200°C). Scrub the potatoes clean and prick them a few times with a fork.
2. Rub the potatoes with olive oil and season with salt and pepper. Place them directly on the oven rack or on a baking sheet and bake for 45-60 minutes, until the skins are crispy and a fork easily pierces the center. Once done, remove from the oven and set aside to cool slightly.
3. While the potatoes are baking, prepare the grilled chicken. In a bowl, or marinating bag, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Place the chicken breasts in the marinade and let them sit for 15-20 minutes. 
4. Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, remove from the grill and let the chicken rest for a few minutes before slicing into thin strips. 
5. While the chicken grills, make the Greek yogurt filling. In a medium bowl, combine the Greek yogurt, feta cheese, chopped olives, diced cucumber, red onion, tomato, parsley, lemon juice, oregano, and a pinch of salt and pepper. Stir well to combine. 
6. Once the potatoes are cool enough to handle, slice each one down the center and fluff the insides with a fork. You can scoop out a little of the potato flesh to create more space for the filling if needed.
7. Spoon the Greek yogurt mixture generously into the center of each potato, making sure it’s well-packed. 
8. Top each stuffed potato with a few slices of grilled chicken. If desired, sprinkle with extra feta cheese, olives, and parsley for garnish.
9. Serve the potatoes with a side of lemon wedges and any additional toppings like tzatziki or extra Greek yogurt.

Tips

• This meal can be served with a simple side salad, such as a Greek salad (cucumbers, tomatoes, red onions, and Kalamata olives) for a more complete Mediterranean meal. You can also serve with gluten free pita bread or warm gluten free flatbreads on the side for a heartier option. (See Promise, Aidan’s or BFree brands)
• Pressure cook your baked potatoes : pierce clean potatoes with a fork, rub with oil, pressure cook for 20 minutes, and allow to off gas naturally for 10 minutes.
• Make this dairy free : omit the feta (or use a dairy free substitute). In place of yogurt : use dairy free greek style yogurt, dairy free sour cream, or substitute with mayonnaise instead.
• Prep ahead : consider pressure cooking your potatoes before and then reheating that day. Marinate your chicken the night before so its ready to grill. Finely chop olives, cucumber, onion, tomato, parsley, and lemon juice before and combine with oregano.