A twist on the twice baked potato stuffed with spinach, feta, garlic and oregano. Perfect complement to chicken or steak.
Course Side Dish
Prep Time 15 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 8(click to scale)
Calories 200kcal
Ingredients
1Tbspextra-virgin olive oil
1cupfresh yellow oniondiced
1lbfresh spinachchopped
3clovesfresh garlic minced
1Tbspfresh oreganochopped
1/3cupfat free cream cheese
3/4tspground black pepper
1/4tspkosher salt
1/2cupcrumbled feta cheese
40ozfresh russet potatoes
1/2cupcrumbled feta cheesecrumbled
Instructions
Preheat oven to 400F.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.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.Reduce oven temperature to 375F.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 feta. Stuff each potato skin with about 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 to 35 minutes.