1 cup Divina Organic 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, olive bruschetta and scallions.