Combine the red wine vinegar, olive oil, oregano, garlic and salt a pepper in a large bowl. Add in the cucumber and tomato and toss to coat well. Cover the bowl and refrigerate for at least 2 hours or overnight.

Preheat your oven to 400°F and scrub your potatoes down. Poke a few holes in the potatoes with a fork and then bake until the outside feels crispy, but the flesh feels soft, about 1 hour – 1 hour and 15 minutes.

While the potatoes cook, place the grated cucumber into a kitchen towel and ring out any of the excess water. Add the cucumber, along with the Greek yogurt, salt, garlic, 1 tablespoon + 1 teaspoon fresh dill, lemon juice and pepper into a small food processor, and process until smooth.

Once the potatoes have cooked, gently cut them in half lengthwise. Carefully scoop the inside of the potatoes into a large bowl, being careful to leave the skin intact.

Add the Greek yogurt mixture, red onion, feta cheese and remaining 1/2 tablespoon of dill into the potatoes and mash together until smooth and well mixed. Season to taste with salt and pepper.

Divide the filling evenly between the 4 potato skins and really press the potato mixture back into each skin. Place back into the oven just until warmed through, about 15 minutes.

Top with Greek salad, additional Feta cheese and Kalamata olives if desired.

DEVOUR.