These Mediterranean Stuffed Potatoes are crispy on the outside but soft and fluffy on the inside. This a great recipe when you are looking to use up your summer produce! Stuffed with cherry tomatoes, cucumbers, chickpeas, olives, sun dried tomatoes, and topped a creamy tzatziki sauce.
These potatoes are inexpensive to make but oh-so easy to whip up. This recipe is gluten-free, dairy-free, and vegan!
TIPS WHEN BAKING YOUR POTATOES
- Preheat the oven to 400 degrees fahrenheit (204 C).
- Prepare your potatoes by washing and scrubbing them and getting as much dirt off as possible. After washing them completely dry the potatoes. Leaving water on the potatoes will allow the potatoes to steam instead of being roasted.
- Line a baking pan with foil. Place the whole potatoes on the pan and drizzle oil. If you do not want to use a pan, just skip adding the oil to the potatoes. The pan catches all the drippings of your potato so they don’t end up at the bottom of your oven.
- I personally like to eat the skin of the potatoes so I sprinkle sea salt on the outside of the skin of the potatoes. The oil you rubbed on the potatoes will allow the salt to stick to the skin.
- Bake your medium to large potatoes for 25 minutes, then flip and bake for an additional 25 minutes, or until you can pierce a fork through the skin easily. If you are using small potatoes, cook them for 20 minutes, then flip and bake again for 20 minutes.
- Depending on the size of your potatoes you might need to keep them in the oven a bit longer. Just make sure to keep a close eye on them so they don’t overcook.
This Vegan Tzatziki is creamy, refreshing, and simple to whip up. Made with grated cucumber, fresh dill, dairy-free yogurt, lemon, garlic, salt, and pepper.
What is Tzatziki? It is a Greek yogurt dip that is typically made with fresh cucumbers and garlic. Traditional tzatziki uses Greek yogurt but for this tzatziki I made a vegan version and used dairy-free yogurt! Not only can drizzle this delicious sauce on top of your potatoes but pair it with multiple different types of foods like sandwiches, falafel, or fresh veggies.
When making this tzatziki I highly recommend using either Forager Project unsweetened cashew-based yogurt or So Delicious unsweetened plain coconut yogurt (not sponsored). The traditional tzatziki is made with Greek yogurt. I like using these dairy-free yogurts for their thicker constancy and find that they are the closest to Greek yogurt.
Making the filling for these potatoes is simple and easy! I wanted to use my summer produce that I had on hand making these potatoes as summery and refreshing as possible! To make this filling I simply chopped everything up into bite size pieces and added it to a bowl. Drizzled olive oil, garlic, salt, pepper, and tossed. You can also add fresh herbs to the mixture as well. I recommend using fresh dill or fresh parsley! Adding fresh herbs will really take the filling to another level.
You can get really creative when making this recipe by adding any type of veggies you want.
Other veggies that I recommend adding to your filling are:
I wanted to share some of the recipe ingredients that you can swap out in case you do not have the ones I listed in your pantry.
Olive Oil- Avocado Oil
Unsweetened Cashew Yogurt- Unsweetened Coconut Yogurt
Minced Garlic – Garlic Powder
Chickpeas- White Beans
Lemon Juice- Lime Juice
Russet Potatoes– Yukon Gold Potatoes
These Mediterranean Stuffed Potatoes are:
Packed with Veggies
Simple & Easy
When you make these Mediterranean Stuffed Potatoes I would love it if you would snap a photo of your food and share it with me on Instagram @itsallgoodvegan.com. I can’t wait to see how you like them!
Mediterranean Stuffed Potatoes
Stuffed with cherry tomatoes, cucumbers, chickpeas, olives, sun dried tomatoes, and topped a creamy tzatziki sauce.
Mediterranean Stuffed Potatoes
- 4 medium- large russet potatoes, washed and dried
- 3 Tbsp neutral oil, I used avocado
- 2 Tbsp sea salt
- ¼ tsp pepper
- 1 cup cucumber, chopped into bite sized pieces
- 1 cup cherry tomatoes, chopped into bite sized pieces
- 3 cloves of garlic, minced
- 2 Tbsp sun dried tomatoes, chopped into small pieces
- 1 can (15 ounces) of chickpeas or garbanzo beans, drained and rinsed.
- ¼ cup Kalamata olives, sliced (optional)
- ½ cup unsweetened yogurt, I recommend using a cashew or coconut yogurt.
- ⅓ cup of grated cucumber, I used a small cucumber (you do not need to peel the skin off the cucumber).
- 2 Tbsp fresh dill, chopped
- ½ Tbsp garlic powder
- ½ tsp salt
- ½ small lemon, seeded and juiced
- 1 Tbsp olive oil
- Fresh Parsley
- Fresh Dill
- Preheat the oven to 400 degrees Fahrenheit (204 C).
- Line a large baking pan with foil. Place the potatoes on the pan and drizzle and rub with 2 tablespoons of oil. Sprinkle the potatoes with 1 ½ tablespoons of sea salt.
- Bake potatoes for 25 minutes, then flip and bake for an additional 25 minutes, or until you can pierce a fork through the skin easily. Depending on the size of your potatoes they might need to be baked a bit longer.
- In a large bowl combine the cucumbers, cherry tomatoes, sun dried tomatoes, chickpeas, olives, 1 tablespoon of oil, pepper, ½ teaspoon of salt, garlic and toss.
- In a medium bowl combine all of the tzatziki ingredients together and mix. Place in the refrigerator to chill.
- Take baked potatoes out of the oven. Make a cut lengthwise splitting the potato in half.
- Stuff the potatoes with the Mediterranean mixture. Drizzle with tzatziki sauce and top with fresh parsley or dill. Taste the potatoes and season with salt and pepper (optional).
- Leftovers will last 1 to 2 days covered in the fridge.
- Using large potatoes? You might want to keep them in the oven for a little longer than 50 minutes.
- Short on time? Skip baking these potatoes and cook them in the microwave instead of the oven.
- I recommend adding extra Vegan Tzatziki to your potatoes… it’s that good!