Greek salad baked potatoes

4 large baking potatoes, scrubbed and washed
2 oz. Feta cheese, cubed
1/2 cup calamari olives, pitted
1/2 English cucumber, diced
1 medium red onion, coarsely chopped
4 tomatoes, diced
1 celery stick, diced
1 tbsp. Greek seasoning
3 tbsp. olive oil
1 tbsp. cold water
seasoning to taste
margarine or butter for mashing potato

1. Preheat oven to 400 F (200 C). Bake potatoes for 1 hour until skins are slightly browned and crisp.
2. Meanwhile, combine Feta cheese, calamari olives, cucumber, red onion, tomatoes and celery. In a separate bowl, mix together Greek seasoning, olive oil and water. Add dressing to salad and mix until completely coated.
3. Remove potatoes and cut each one in half. Divide butter or margarine between each half and mash into potatoes.
4. Put halves on serving plates. Spoon on salad mixture and serve immediately.