6 Reviews

This is a 5 star recipe, but I think it goes better with fish or chicken than with beef. I think it would be really fabulous with grilled fish. Had it tonight with grilled steak, and I don't think that was the best match. But I loved the flavors, and can just imagine the wonderful combinations! Thanks for posting!

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breezermom November 01, 2009

Boy, this was enough to blow your socks off! We had this as a football-fare and it turned out beautifully! I love the sun-dried tomato/low fat yogurt, and olives! Wow! I had fresh chives to plucked them right up and they gently atop that great potato and life was so good! Made for the Diabetic Fall Comfort Foods, Oct 2012

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Andi of Longmeadow Farm October 21, 2012

What a nice side dish this was to dinner tonight. I used non-fat yogurt, shredded parmesan cheese, and ripe olives. Excellent flavors this had, and even my picky 11 year old enjoyed hers with the olives, which I had thought she would pick them out. Nice twist to a regular baked potato. Made and reviewed for PRMR tag.

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weekend cooker March 17, 2012

For me it was 4 stars but DH really liked this. He said 5 stars :) I used fat free sour cream, parmesan cheese. I baked the potatoes in the microwave. Thanks Annacia :) Made for Holiday tag

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Boomette June 24, 2009

Totally delicious: if you love Mediterranean flavours, you'll love this recipe. First I made a batch of bcmnicol's Crock Pot Baked Potatoes 259599 (which made assembling the potatoes in this recipe SO quick and easy!), then for my filling I used used Greek yoghurt - so decadently creamily delicious - kalamata olives and feta. I used chopped roasted red pepper from my Greek delicatessen (because I prefer it) instead of the sundried tomatoes, and for the seasoning I used a few grindings of a rosemary and sage blend that I've enthusiastically been using in lots of recipes recently. Thank you for sharing this easy to make and delicious recipe, Annacia!

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bluemoon downunder October 11, 2008

A baked potato topping that's full of flavor and one I never thought of before. I used yogurt and feta - I'm sure sour cream and parmesan would be great as well. I didn't bother adding on any salt, with all those salty ingredients. Thanks for sharing!

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pattikay in L.A. October 30, 2007
Mediterranean Topped Baked Potatoes