Mediterranean Stuffed Potatoes

Meatless Monday: Mediterranean Stuffed Potatoes

Meatless Monday: Mediterranean Stuffed PotatoesKick off your week with a healthy dinner full of fresh ingredients and flavors, all while skipping the meat. The key to a successful Meatless Monday dinner is feeling satisfied by still including a protein source. By introducing more sustainable foods to your weekly diet, Meatless Monday will improve personal health and make the world a little greener. Check out for more information on the amazing benefits and how doing this just once a week can impact you and your family.

This week’s Meatless Monday recipe is Mediterranean Stuffed Baked Potatoes! This dish will tantalize your taste buds with a twist on a classic baked potato dinner. There are so many delicious flavors happening, from the seasoning on the roasted vegetables to the amazing whipped feta filling and tzatziki-inspired sour cream! All of the ingredients in this recipe work together and create one harmonious dish.

And by using mushrooms as my protein, I am making a conscious impact on my family’s health by choosing an ingredient lower in fat and cholesterol. Roasted mushrooms develop a flavor and texture that easily compete with and replace red meat. Get ready to feel like your family took a trip across the Atlantic and enjoy these fabulous spuds!

Baked Potatoes and Roasted Garlic

Meatless Monday: Mediterranean Stuffed PotatoesIngredients:

  • 4 large baking potatoes
  • 1 whole head fresh garlic
  • 1 tbsp. olive oil
  • 1 tbsp. seasoned salt
  • ½ tbsp. cracked black pepper
  • Aluminum  foil


  1. Preheat oven to 400 degrees Fahrenheit. Line baking sheet pan with a piece of aluminum foil. Take a second piece of aluminum foil and make a round pocket shape with the top open of it to roast garlic head in (as shown in photo).
  2. Cut off the top section of the head of garlic and then make secondary cuts to expose and of the outside pieces of garlic so they can be coated with the olive oil spice rub. Mix together the olive oil, seasoned salt, and cracked black pepper. Place garlic head cut side up in the foil pouch and pour the mixture over the cut side.
  3. Wash baking potatoes under hot water, pat dry with a towel, and then place on lined baking sheet pan next to garlic packet. Poke 10-12 holes with a fork every couple of inches apart on the potatoes to allow steam to escape during cooking.
  4. Bake garlic and potatoes for 45 minutes. Remove garlic pouch from oven and set to the side to be used in the whipped feta filling.
  5. Bake potatoes for another 15 minutes or until a knife easily cuts through them.

Optional: rub potatoes with a small amount of olive oil and sea salt before cooking.  This step is not necessary but can be important if you plan on eating the skin.

Roasted Vegetable Filling 

Meatless Monday: Mediterranean Stuffed PotatoesIngredients:

  • 8 oz. Monterrey mushrooms
  • 2 tomatoes
  • ½ red onion
  • 1 small eggplant
  • 1 cup colored bell peppers (red, yellow, or orange)
  • 1 zucchini
  • ½ tbsp. sea salt
  • ½ tsp. black pepper
  • ½ tbsp. ground turmeric
  • ½ tbsp. ground coriander
  • ½ tsp. fenugreek powder
  • 1 tbsp. fresh oregano leaves
  • 4 tbsp. olive oil


  1. Prepare the vegetables while the potato and garlic are baking.
  2. Cut all the vegetables into medium evenly sized pieces so they will cook evenly (as shown in picture). Move them all to a large mixing bowl to be combined with the seasoning and olive oil.
  3. Mix the salt, pepper, turmeric, coriander, fenugreek, and fresh oregano in a small bowl.
  4. Pour the olive oil and seasoning mixture evenly over vegetables. Use a spoon or spatula to stir and evenly coat all vegetables with the mixture. Tip: do not mix by hand because turmeric will turn your nails yellow for a few days.
  5. Spread out vegetables on a large baking sheet in a single layer.
  6. Roast in oven at 400 degrees for 20 minutes.

Time saving tip: place this pan of veggies in the oven at the same time you remove the roasted garlic head.  These vegetables can roast while the potatoes finish baking.

Whipped Feta Butter 


  • 4 oz. crumbled feta cheese
  • 4 tbsp. room temperature butter
  • 4 oz. shredded mozzarella cheese
  • ½ head roasted garlic (from above directions)


  1. Squeeze out half of the roasted garlic cloves from the whole head of garlic and mash with a fork to make into a paste.
  2. Combine the cheeses, butter, and roasted garlic paste in a stand mixer using a paddle accessory.  Whip on medium speed 1-2 minutes until it becomes a spreadable texture as shown in photo.

Meatless Monday: Mediterranean Stuffed PotatoesTzatziki Inspired Sour Cream Topping


  • 16 oz. sour cream
  • 1  medium cucumber
  • 2 tbsp. lemon juice
  • 2 tbsp. fresh chopped dill
  • ½ tsp. salt
  • ½ tsp. pepper


  1. Peel, remove seeds using a spoon to scoop the middle of the cucumber out, and then cut cucumber into very small pieces. Finely dice fresh dill.
  2. Stir all ingredients together in a bowl and place in refrigerator until ready to top potatoes.

Putting It Together

Cut open the baked potatoes, lay down a layer of the whipped feta butter, then fill the potato with the roasted vegetables, and top it all with the sour cream mix. Get creative with your leftover ingredients the next day by topping your scrambled eggs or toast with the feta butter, using the tzatziki inspired sour cream as a dip for veggies in the afternoon as a snack, and pairing the leftover vegetable filling with a healthy grilled piece of fish.

Stay tuned each Monday morning for a new installment of Meatless Mondays with Direct Energy!

Recipe by Stacie Morgan

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