Grecian Stuffed Potatoes

• 4 (8-ounce) baking potatoes
• 1 (15-ounce) can no-salt-added garbanzo beans, drained
• 1/4 cup plus 2 tablespoons water
• 1/4 cup plus 1 tablespoon fresh lemon juice, divided
• 1 1/2 teaspoons no-salt-added Greek seasoning, divided
• 1/2 teaspoon salt, divided
• 3 cups diced tomato
• 3 tablespoons sliced ripe olives
• 1/4 teaspoon pepper
• 1/2 cup crumbled reduced-fat feta cheese

1. Scrub potatoes; prick each several times with a fork. Bake at 400u0b0 for 45 minutes or until done.
2. Position knife blade in food processor bowl; add beans, water, 1/4 cup lemon juice, 1/2 teaspoon Greek seasoning, and 1/4 teaspoon salt. Process 1 minute or until smooth. Combine remaining 1 tablespoon lemon juice, 1 teaspoon seasoning, and 1/4 teaspoon salt; add tomato, olives, and pepper, stirring well.
3. Cut a lengthwise slit in top of each potato. Press ends of each potato toward center, pushing pulp up. Top potatoes evenly with bean mixture and tomato mixture; sprinkle with cheese.

baking potatoes, salt, water, lemon juice, nosalt, salt, tomato, olives, pepper, feta cheese

Taken from www.myrecipes.com/recipe/grecian-stuffed-potatoes (may not work)