Recipe Details
Ingredients
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2poundspotatoes, washed
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salt and freshly ground black pepper to taste
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1tablespoonolive oil, or as needed
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5mediumtomatoes, chopped
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1(6 ounce) containercrumbled feta cheese
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1cupramp, wild leek
Cooking Directions
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Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
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Allow potatoes to cool lightly and cut in half.
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Preheat the oven to 400 degrees F (200 degrees C). Lightly brush a baking sheet with olive oil.
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Combine tomatoes, feta, and ramps in a bowl; season with salt and pepper. Place about 1 tablespoon of feta mixture on top of each potato half and transfer to the prepared baking sheet.
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Bake on the center rack in the preheated oven until cheese is lightly browned, about 20 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories358 | |
| % Daily Value * | |
| Total Fat 13g |
17% |
| Saturated Fat 7g |
35% |
| Cholesterol 38mg |
13% |
| Sodium 500mg |
22% |
| Total Carbohydrate 51g |
18% |
| Dietary Fiber 7g |
26% |
| Total Sugars 8g |
|
| Protein 12g |
25% |
| Vitamin C 67mg |
74% |
| Calcium 265mg |
20% |
| Iron 3mg |
16% |
| Potassium 1387mg |
30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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