This recipe is from the website Eating Well
https://www.eatingwell.com/recipe/251250/spanakopita-loaded-potatoes/
Have extra spinach to use up? This is perfect for that and who doesn’t love potatoes.
Sweet potatoes could be subbed in if you didn’t have russet potatoes.
Thick slices of sweet potato could be baked then topped with the spinach mixture and served as an appetizer.
Ingredients
- 4 medium russet potatoes (8-10 ounces each), scrubbed
- 1 tablespoon extra-virgin olive oil
- 1 cup diced onion
- 1 pound fresh spinach, finely chopped or 4 cups frozen chopped spinach (thawed)
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
- ⅓ cup reduced-fat cream cheese
- ¾ teaspoon ground pepper
- ¼ teaspoon kosher salt
- 1 cup crumbled feta cheese, divided
Directions
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Preheat oven to 400 degrees F.
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Pierce potatoes in several places with a fork. Bake directly on the center rack until tender, 50 to 60 minutes. Let stand until cool enough to handle.
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Meanwhile, heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft, 2 to 4 minutes. Add spinach, garlic and oregano; cook, stirring, until hot, about 4 minutes. Remove from heat.
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Reduce oven temperature to 375 degrees F.
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Cut the potatoes in half and scoop the insides into a bowl. Place the skins in a 9-by-13-inch pan. Add cream cheese, pepper and salt to the bowl. Beat with a hand mixer or mash with a potato masher until smooth. Stir in the spinach mixture and 1/2 cup feta. Stuff each potato skin with about 3/4 cup of the filling. Top each with 1 tablespoon of the remaining feta.
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Bake until the filling is steaming and the feta is browned, 25 to 35 minutes.