Stuffed Baked Potatoes With Beets & Feta | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Stuffed Baked Potatoes With Beets & Feta | The Nibble Webzine Of Food Adventures
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RECIPE: Stuffed Baked Potatoes With Beets & Feta

Here’s an easy Valentine dish: baked potato filled with beets and feta, with a refreshing mint salad on the side. The idea is to stuff the baked potato with beets and feta instead of sour cream and chives.

Love Beets, which developed this recipe, likes to serve it with a protein of choice and a mint salad. It takes only 10 minutes of prep time, plus an hour-plus to bake the potatoes.

If you don’t want a side salad of mint, you can use the leaves in the beet and feta salad; or substitute another herb chiffonade with the beets and feta (basil is a good choice).

Ingredients For 4 Servings

  • 4 large baking potatoes, scrubbed & pricked with a fork
  • Optional: butter
    For The Salad

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon superfine or regular table sugar
  • Salt & freshly ground black pepper
  • Small bunch fresh mint, leaves destemmed and chopped roughly
  • 2 tablespoons pine nuts
  • 2 packs* traditional cooked beets, cut into ½ inch cubes
  • 1 small red onion, finely sliced
  • Handful black olives (optional)
  • 11 ounces (about 1-1/3 cups) feta cheese, cut into ½ inch cubes

    Baked potato stuffed with beets and feta (photo courtesy Love Beets).

    Feta Cheese With Olives
    [2] Feta cheese. You can garnish the plate with some Mediterranean black olives, if you like (photo courtesy Aragec N/A).

    *Precooked Love Beets are 8 ounces per package, for a total 16 ounces of beets. You can also use canned beets.


    1. PREHEAT the oven to 400°F. Place the potatoes directly on the oven rack and bake for 1¼ to 1½ hours until soft when pierced with a fork. Alternatively, you can par-cook in a microwave on high for 10-15 minutes, then put in the oven to finish baking, reducing the cooking time accordingly.

    2. MAKE the salad: Whisk together the oil, vinegar and sugar in a large bowl. Season to taste with a little salt and freshly ground black pepper. Use 2 teaspoons to lightly dress the mint. If you don’t want a side salad of mint, make a chiffonade of some of the leaves, to taste, and add them to the beet salad along with the feta, in step 4.

    3. TOAST the pine nuts in a dry frying pan until golden brown. Add to the salad dressing, along with the beets, onion and black olives. Set aside for the flavors to mingle.

    4. MIX the feta cheese into the salad just before serving. Cut open each baked potato with an X, breaking up the inside a bit with a fork (add a little butter if desired). Spoon the beet and feta salad into the potatoes and serve immediately.

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