Baked Rickey Russet Potato Skins With Hummus and Fresh Greek Relish
- 3 Rickey Russet potatoes, baked, cut in half longways, flesh scooped out to ¼” of skin
- 1 cup prepared hummus
- ½ cup crumbled Feta cheese
- 1 Roma tomato, seeded and finely diced
- ½ cup English cucumber, finely diced
- ¼ cup red onion, finely diced
- ¼ cup Kalamata olives, finely chopped
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon minced garlic
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon fresh lemon juice
- Salt and pepper to taste
- 1 tablespoon chopped fresh flat-leaf parsley
- Preheat oven to 400°F.
- Fill each potato boat with equal amounts of hummus, then place boats in an oven-safe dish and top each with an equal amount of Feta.
- Bake until hummus and cheese are slightly browned, about 5—10 minutes.
- Remove from oven and tent with foil to keep warm.
- In a medium-sized bowl, combine tomato, cucumber, onion and olives and mix well.
- In a separate small bowl, whisk together oil, garlic, oregano and lemon juice, then add to tomato mixture and mix, seasoning to taste with the salt and pepper.
- Place warm potato skins on platter and top each artfully with tomato mixture. Garnish with parsley and serve.
Try baked Rickey Russet potatoes in place of rice or pasta in dishes. Split baked potatoes open and use them as a nutrient-rich base to top with global favorites like Chicken Tikka Masala, Korean BBQ Beef or Shrimp Scampi.
Use the scooped-out interior of the potato in a potato soup, for mashed potatoes, or as potato pancakes.