Yeah there’s a trusty baked tater under there, I promise.
Slathered with creamy dreamy hummus…
Then piled high with tender sauted zucchini (complete with crushed red pepper flakes, for a little kick!) and a refreshing lemony tomato cucumber salad.
Fresh lemon juice and zest add a, well, zesty punch, while fragrant basil and dried oregano take the flavor levels up another notch.
Simple, and oh so good.
Invite colorful diced red bell pepper to the party for even more flavor fun!
P.S. Your potato baking time will vary depending on your potato itself and your oven. So just check on that baby. Mine could have used a few more minutes but my hanger pushed any remaining patience aside.
P.P.S. The ingredient amounts don’t have to be exact here… so do what looks good to you of course!
P.P.P.S. Want another tasty tater recipe? This Loaded Greek Baked Potato is very similar and also a dependable light lunch or satisfying side option.
Ingredients
Method
- Heat oven to 425 degrees. Prick the potato a few times with a fork. Bake directly on the middle rack for 40 minutes or until tender.
- When the potato is almost done baking, saute the zucchini in a medium-small nonstick skillet over medium heat in the oil until tender. Season with red pepper flakes to taste.
- While the zucchini is sauteing, fold the tomatoes, cucumber, basil, lemon juice and zest, oregano, salt, and pepper together.
- Place the potato in a medium-large bowl, then split. Season with salt and pepper. Top with the hummus. Spoon the zucchini over the hummus, followed by the tomato salad.