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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
4 (8-ounce) baking potatoes |
1 (15-ounce) can no-salt-added garbanzo beans, drained |
1/4 cup plus 2 tablespoons water |
1/4 cup plus 1 tablespoon fresh lemon juice, divided |
1 1/2 teaspoons no-salt-added greek seasoning, divided |
1/2 teaspoon salt, divided |
3 cups diced tomato |
3 tablespoons sliced ripe olives |
1/4 teaspoon pepper |
1/2 cup crumbled reduced-fat feta cheese |
Directions:
1. Scrub potatoes; prick each several times with a fork. Bake at 400° for 45 minutes or until done.
2. Position knife blade in food processor bowl; add beans, water, 1/4 cup lemon juice, 1/2 teaspoon Greek seasoning, and 1/4 teaspoon salt. Process 1 minute or until smooth. Combine remaining 1 tablespoon lemon juice, 1 teaspoon seasoning, and 1/4 teaspoon salt; add tomato, olives, and pepper, stirring well.
3. Cut a lengthwise slit in top of each potato. Press ends of each potato toward center, pushing pulp up. Top potatoes evenly with bean mixture and tomato mixture; sprinkle with cheese.
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