Potato Toppers

Baked potatoes with a Mexican or Greek inspired topping make for an easy and comforting supper. Just add salad! Makes 4 servings.

Prep Time: 10 minutes
Cooking Time: 45 minutes

Ingredients

4 baking potatoes

Baked Potato Toppings

Fajita Treat

2 diced tomatoes
2 chopped green onions
1/4 tsp (1 mL) hot pepper sauce
sour cream
shredded cheddar cheese

Greek Salad Salsa

1 cup (250 mL) diced cucumber
1/2 cup (125 mL) crumbled feta cheese
1/4 cup (50 mL) chopped onion
1/4 cup (50 mL) celery
2 tbsp (25 mL) chopped black olives
3 tbsp (45 mL) favourite low fat oil and vinegar dressing

Directions

Scrub and pierce potatoes with a fork in several spots. Place potatoes directly on the oven rack or on a baking sheet. Bake in 450°F (230°C) for 45 minutes or until soft when pressed. Meanwhile, prepare a Topping.

Baked Potato Toppings:

Fajita Treat: In a medium bowl, combine 2 diced tomatoes, 2 chopped green onions and 1/4 tsp (1 mL) hot pepper sauce. Divide topping over baked potatoes; top each potato with 1 tbsp (15 mL) each sour cream and shredded cheddar cheese.

Greek Salad Salsa: In a medium bowl, combine 1 cup (250 mL) diced cucumber with 1/2 cup (125 mL) crumbled feta cheese, 1/4 cup (50 mL) each chopped onion and celery, and 2 tbsp (25 mL) chopped black olives. Toss with 3 tbsp (45 mL) favourite low fat oil and vinegar dressing; spoon evenly over baked potatoes.

Recipes and photography courtesy of Foodland Ontario.

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