Delicious Greek-Style Loaded Potatoes
APPROXIMATE MACROS per serving (4)u003cbru003eu003cstrongu003ecalories:u003c/strongu003e 554u003cbru003eu003cstrongu003eprotein:u003c/strongu003e 32.1gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e 51.1gu003cbru003eu003cstrongu003efat:u003c/strongu003e 25.3g
Servings 4 servings
Calories 554kcal
Ingredients
- potatoes 3 large yellow potatoes, cut into 1/4–1/3 inch slices 2–3 tbsp olive oil sea salt and black pepper, to taste protein (choose one) 1 package abbot’s butcher ground “beef” don't add any additional seasoning or 1 lb ground beef 1 tsp onion powder 1 tsp garlic powder sea salt and black pepper, to taste tzatziki 1 cup plain whole milk greek yogurt 1 small cucumber, grated and squeezed dry 1 tbsp fresh dill, finely chopped 1 large garlic clove, grated 1 tbsp lemon juice 1 tbsp olive oil 1/2 tsp sea salt (or more to taste) black pepper, to taste toppings cherry tomatoes, halved diced cucumber kalamata olives, halved or sliced thinly sliced red onion
Instructions
- prep the potatoes: preheat oven to 400°f. slice potatoes into 1/4–1/3 inch rounds. toss with olive oil, salt, and pepper. arrange in a single layer on a parchment-lined baking sheet.
- bake 20 minutes, flip each slice, then bake another 20 minutes until golden and tender.
- cook the protein: in a skillet over medium heat, add your choice of ground “beef” or beef. season with onion powder, garlic powder, salt, and pepper. cook until browned and crumbled.
- make the tzatziki: in a bowl, mix greek yogurt, grated cucumber (squeezed well), dill, garlic, lemon juice, olive oil, salt, and pepper. taste and adjust seasoning.
- assemble: arrange roasted potatoes on a large platter. top with the cooked protein, generous dollops of tzatziki, cherry tomatoes, cucumber, olives, and red onion.