A delightful twist on baked potatoes, featuring a Mediterranean-inspired topping that combines creamy and tangy flavors.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated before placing the potatoes inside for even cooking.
Wash and dry the potatoes, then pierce them several times with a fork.
Piercing the potatoes allows steam to escape, preventing them from bursting during baking.
Place the potatoes on a baking sheet and bake for about 50 minutes, or until tender.
Check the doneness by inserting a knife or skewer into the potato; it should slide in easily.
In a mixing bowl, combine the Greek yogurt, sour cream, sun-dried tomatoes, kalamata olives, ripe olives, feta cheese, and black pepper. Mix well.
Mix the ingredients thoroughly to ensure an even distribution of flavors.
Once the potatoes are baked, cut a slit lengthwise on each potato and gently squeeze the ends to open them up.
Be careful as the potatoes will be hot; use a towel or oven mitts to handle them.
Spoon the prepared topping onto each potato, dividing it evenly.
Add the topping generously for a flavorful bite in every mouthful.
Serve the stuffed potatoes immediately while warm.
Garnish with fresh herbs like parsley or dill for an added touch of freshness.
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