Food Friday Featuring: Greek & Fajita Inspired Potato Toppers
The days have been hot here in Ontario. Hot as in – 106 degrees hot. Needless to say quick, easy and simple meals have been on the menu these days!
Foodland Ontario published a recipe in their annual calendar that has become one of our favourite go-to summer meals for busy days. Granted it doesn’t take much to bake a potato, but these toppers transform a regular potato into a delicious meal.
Baked potatoes with a Mexican or Greek inspired topping make for an easy and comforting supper. Just add salad!
- 4 Ontario Baking Potatoes
- Baked Potato Toppings
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 Ontario Greenhouse 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 Ontario Sour Cream and shredded Ontario Cheddar Cheese.
Greek Salad Salsa: In a medium bowl, combine 1 cup (250 mL) diced Ontario Greenhouse Cucumber with 1/2 cup (125 mL) crumbled Ontario Feta cheese, 1/4 cup (50 mL) each chopped Ontario 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.
Photo Credit & Source: Foodland Ontario