• 2 Idaho® russet baking potatoes, washed
  • 1 Cup pearl barley
  • 41/2 Ounces water
  • 1 Teaspoon olive oil
  • 1 Cup white onion, diced
  • 1 Tablespoon California natural raisins
  • 1/2 fresh jalapeno, seeded and chopped fine
  • 2 Tablespoons Kalamata olives, pitted and chopped
  • 1/2 ground cumin
  • 1 Teaspoon fresh oregano


Preheat oven to 400ºF. Place potatoes directly on the rack and bake until tender, about 45 – 50 minutes. While potatoes are baking, bring water to a simmer in a pot and add barley. Cover and cook at a gentle simmer until water is absorbed; about 20 minutes.  Cut potatoes in half, and scoop out potato leaving 1/4 inch thick shells. Save scooped potato and shells. In a sauté pan over medium heat, add olive oil, then raisins, jalapenos and olives. Sauté for 1 minute.  Add potato flesh and cooked barley, sauté for 1 to 2 minutes or until hot. Suff each potato shell half with 1/2 cup of the stuffing. Bake in a 400º oven for 5 minutes.

Nutrition Facts Per Serving

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