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Spanakopita Loaded Potatoes
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Spanakopita Loaded Potatoes

A twist on the twice baked potato stuffed with spinach, feta, garlic and oregano. Perfect complement to chicken or steak.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 (click to scale)
Calories 200kcal


  • 1 Tbsp extra-virgin olive oil
  • 1 cup fresh yellow onion diced
  • 1 lb fresh spinach chopped
  • 3 ea fresh garlic minced
  • 1 Tbsp fresh oregano chopped
  • 1/3 cup fat free cream cheese
  • 3/4 tsp ground black pepper
  • 1/4 tsp kosher salt
  • 1/2 cup crumbled feta cheese
  • 40 oz fresh russet potatoes
  • 1/2 cup feta cheese crumbled


  • 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.



Portion: 1/2 each


Calories: 200kcal | Carbohydrates: 24g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Sodium: 330mg | Fiber: 4g | Sugar: 3g