Spanakipita Loaded Potatoes

Photo by Teresa F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    medium russet potatoes 8-10 0z each scrubbed

  • 1

    tbs extra virgin olive oil

  • 1

    c diced onion

  • 1

    lb fresh spinach finely chopped or 4 cups frozen shopped spinach thawed

  • 3

    cloves garlic minced

  • 1

    tbs chopped fresh oregano or 1 tsp dried

  • 1/3

    c reduced fat cream cheese

  • 3/4

    tsp ground pepper

  • 1/4

    tsp salt

  • 1

    c feta cheese crumbled, divided

Directions

Preheat oven to 400 Pierce potatoes in several places with a fork. Bake directly on the center rack until tender, 50-60 mins. Let stand until cool enough to handle. Meanwhile, heat oil in a large pot over medium heat. Add onion and cook stirring occasionally, until soft, 2 to 4 mins. Add spinach, garlic and oregano, cook stirring until hot about 4 mins. Remove from heat. Reduce oven temperature to 375 Cut the potatoes in half and scoop the insides into a bowl. Place the skins in a 9x13 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 3/4 cup of the filling. Top each with 1 tablespoon of the remaining feta. Bake until the filling is steaming and the feta is browned 25-30 mins

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