Ingredients:
- 1 cup DIVINA olive bruschetta
- 4 Russet potatoes
- 3 tbsp Extra virgin olive oil
- 4 oz Feta cheese, crumbles
- 1/2 cup Scallions, chopped
- Salt & freshly ground pepper
Directions:
- Preheat oven to 375° F
- Stick potatoes all over with a fork and bake in oven until tender, about 1 hour
- When cooled, slice in half and scoop potato from skin leaving a thin wall for support
- Brush with olive oil, season with salt and pepper, and bake 5-10 minutes on each side until crispy
- Arrange on a platter and fill with feta, chopped olive tapenade and scallions
