Mediterranean baked potatoes

Mediterranean baked potatoes

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INGREDIENTS

1cup low-fat yogurt (or use fat free ) or 1 cup low-fat sour cream (or use fat free sour cream)
1 ⁄ 2 cup sun-dried tomato(marinated or re hydrated, drained)
1 ⁄ 4 cup chopped kalamata olives or 1 ⁄ 4  cup ripe olives
2 tablespoons crumbled feta or 2 tablespoons shredded Parmesan cheese
1 ⁄ 2 teaspoon dried Italian herb seasoning, crushed
1 ⁄ 4 teaspoon ground pepper
4 russet potatoes, baked and still hot (baked about 45 mins)

INSTRUCTIONS

• Combine first 6 ingredients and mix well.
• Cut or pierce tops of baked potatoes lengthwise; squeeze ends and push toward center to open.
• Top each with one-fourth of yogurt mixture.
• Serve at once.

Source: http://www.food.com/recipe/mediterranean-topped- baked-potatoes- 254757
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