Mediterranean Stuffed Potatoes

Naturally gluten-free, these Mediterranean Stuffed Potatoes are creamy, packed with flavor, nourishing and so delicious! They a perfect vegetarian main dish or hearty side dish. A great make-ahead dish too!

Gluten-Free Mediterranean Stuffed Potatoes easy dinner recipe
Mediterranean Stuffed Potatoes

An easy and hearty gluten-free vegetarian main dish or side dish!

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So excited for you to try these Mediterranean Stuffed Potatoes!

Naturally gluten-free and grain-free, nourishing, delicious and satisfying, they make a perfect vegetarian main or hearty side dish.

And they have the best flavor — a tasty mix of red onions, garlic, oregano, marinated artichokes, spinach, sun-dried tomatoes and feta!

Best part? They are super easy to make!

And they reheat well making them perfect for making ahead.

Gluten-Free Mediterranean Stuffed Potatoes easy dinner recipe

So let’s make them!

You need 14 ingredients– mostly pantry items.

2 large potatoes

cream cheese

milk (we’ve used both 1% and 2%)

salt

pepper

olive oil, not show

red onion

garlic

oregano

marinated jarred artichokes

fresh baby spinach

sun-dried tomatoes

feta cheese

parsley

Gluten-Free Mediterranean Stuffed Potatoes easy dinner recipe

And they come together quickly.

There is not a lot of prep time, just baking time.

The first thing to do is bake the potatoes. I know there are many ways to bake a potato. I follow the old fashioned way of baking them for 50 minutes.

But one tip I’ve learned over the years to make them look golden and extra crisp on the outside is to gently coat them with olive oil before baking. This optional but a nice touch.

Let the potatoes cool enough so that you can handle them and then slice in half lengthwise and scoop out the center into a large mixing bowl.

Meanwhile, while the the potatoes cool, heat up the veggies which takes about 10 minutes.

  • Saute the red onion
  • Then add garlic and oregano and saute another minute
  • Mix in the artichokes.
  • Stir in the spinach and saute until it wilts.

Meanwhile, mix the potatoes, cream cheese, milk, salt and pepper until nice and smooth.

Add in the heated veggies.

Then stir in the sun-dried tomatoes or mix the sun-dried tomatoes briefly. If you over mix them, the potato mix gets a orange-red tint…. will still taste great but just a heads up!

Spoon the potato mixture into the potato skins, top with feta and broil for just 5-7 minutes or until the cheese is golden around the edges.

Top with fresh parsley and enjoy!

Super simple yet flavorful, cozy and delicious.

Gluten-Free Mediterranean Stuffed Potatoes easy dinner recipe

Make ahead options…

These potatoes reheat well making them a perfect dish to make ahead or eat leftovers for lunch or another meal.

I’ve made them two ways…

  • Make up until topping with feta then top with feta and bake when ready. If you choose this option, you’ll need to bake them a bit to warm before broiling to get the golden top.
  • Make entirely and just reheat (oven or microwave).

Both work!

Any way you make them, these Mediterranean Stuffed Potatoes are packed with flavor, warming and so delicious!

And we love that they are naturally gluten-free!

A perfect main dish, alongside a big salad. Or a perfect hearty side dish.

Hope you love them as much as we do!

For more potato dishes, try our:

Broccoli Cheddar Stuffed Potatoes

Spanakopita Stuffed Potatoes

Rosemary & Garlic Smashed Potatoes

Moroccan Sweet Potatoes

Rosemary Roasted Potatoes

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Recipe

 

Gluten-Free Mediterranean Stuffed Potatoes easy dinner recipe
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Mediterranean Stuffed Potatoes

Naturally gluten-free, these Mediterranean Stuffed Potatoes are creamy, packed with flavor, nourishing and so delicious! They a perfect vegetarian main dish or hearty side dish. A great make-ahead dish too!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dinner, Side, Main Course, Lunch
Cuisine: Gluten-Free, Vegetarian, Egg-Free
Keyword: vegetarian, easy recipe, stuffed potatoes, easy gluten-free dinner recipe, gluten-free main dish, gluten-free side dish, vegetarian main dish
Servings: 4 servings
Author: Healthy Gluten-free Family

Ingredients

  • 1 large russet potatoes
  • 4 oz cream cheese or dairy-free cream cheese room temperature
  • ¼ cup milk or dairy-free milk of choice we've used 1% and 2% , though any milk will work
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup red onion, diced
  • 3-5 cloves garlic, minced
  • ½ teaspoon oregano
  • ½ cup jarred marinated artichokes, diced
  • 2 cups fresh baby spinach
  • ¼ - ½ cup sun dried tomatoes, diced I used jarred and marinated in oil, though any will do. If you love sun-dried tomatoes use 1/2 cup, if you like but don't love them, try 1/4 -1/3 cup.
  • cup crumbled feta more or less according to taste
  • 2 tablespoons fresh parsley, finely chopped

Instructions

Bake the potatoes

  • Preheat oven to 400 degrees F.
  • Prepare the potatoes by rinsing and drying them, then using the prongs of a fork, pierce the potatoes in a few places - this will allow some of the steam to escape while baking and prevent the potato from splitting open or exploding in the oven
  • Optional, for a crispy outside, lightly oil the potatoes with olive oil or oil of choice.
  • Then place on a baking sheet and bake 50 minutes, or until the potato is cooked -- it will be crisp on the outside, tender to the touch and starting to bubble through. Time may vary depending on potato size (up to 60 mins).
  • Let stand until cool enough to handle.

Make the filling

  • Raise oven temperature to broil.
  • Heat up vegetables: Heat olive oil in a saute pan over medium heat. When hot and shimmering (not burning), add red onion and saute 5-7 minutes or until tender. Add garlic and oregano and saute another minute or two. Mix in the artichokes. Then stir in the spinach and saute until it wilts. Set aside.
  • When the potatoes are cool enough to handle, slice the potatoes in halve lengthwise and scoop out the inside of the potato into a large mixing bowl. Place the skins on a baking sheet or in baking dish.
  • Add cream cheese, milk, salt and pepper to the mixing bowl with potatoes. Beat with a hand mixer or stand up mixer until smooth.
  • Add warmed veggies to the potatoes and mix to combine. Then stir in sun-dried tomatoes. Do not over mix the sun-dried tomatoes or the potatoes will get a reddish tint-- will still taste great but just a heads up!
  • Spoon the potato mix into each potato skin. Top with feta and broil for 5-7 minutes or until gets golden on edges.***
  • *** If you opt to prepare the potatoes ahead of serving and need to reheat, top the stuffed potatoes with feta and bake at 400 degrees for about 20 minutes to warm, then raise temperature to broil and bake an additional 5 minutes to make the tops golden.
  • Top with fresh parsley and enjoy!
  • Fully baked stuffed potatoes store well in the refrigerator in a sealed container for several days and reheat well in the microwave or oven.

Notes

Options to make ahead:
  • You could bake the potatoes and stuff them with the vegetable potato mix, then refrigerate until ready to serve.  Top with feta and bake. 
  • You could make them entirely including baking with the feta, then just reheat in the microwave.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!

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