These spinach and feta baked potatoes have all the flavors of spanakopita, tender spinach, tangy feta and aromatic garlic, stuffed into a hearty twice-baked potato. Creamy and packed with vibrant flavors, this is the kind of comfort food you’ll want to dig into again and again!
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About This Recipe
These Spinach and Feta Baked Potatoes take all the comforting elements of a twice baked potato and bring in the classic flavors of spanakopita.
Hearty russet potatoes are filled with a mixture of sauteed shallots, garlic, spinach and feta cheese. Once piled high and baked, the spinach and feta baked potatoes are generously dusted with grated Parmesan cheese, making them an irresistible weeknight dinner!
📋 Ingredients
- Russet Potatoes: These are perfect for twice-baked potatoes, with their sturdy skins and fluffy interiors, which hold up well to mixing and mashing.
- Shallot, Garlic, and Green Onions:The combination of mild, sweet shallots, savory garlic, and peppery green onions adds layers of flavor, bringing a fresh bite that perfectly balances the tangy feta and earthy spinach
- Dried Dill: A classic pairing with feta and spinach, dill adds an herby layer that brings out the dish's Greek inspired flavors.
- Spinach: Look for fresh baby spinach that is tender and doesn't have thick stems.
- Sour Cream and Milk: These keep the filling creamy and smooth without overwhelming the feta’s sharpness.
- Feta Cheese: The star ingredient, adding tang and richness that cuts through the creaminess. Look for feta cheese that is packed in brine for etra creaminess.
- Parmesan: Finishes the potatoes with a salty, savory touch that rounds out the flavors.
- Chives: A light garnish that adds color and a mild oniony bite.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Cheese Options: If you don’t have feta, try goat cheese for a similar tangy taste. Ricotta could add a milder creaminess, though it will be less sharp.
- Spinach Alternatives: Sauteed kale or Swiss chard can be swapped in for spinach, just be sure to cook these a few minutes longer as they’re sturdier.
⏲️ Instructions
Bake the Potatoes: Pierce each potato all over with a fork and coat with olive oil, salt and pepper. Bake at 425 degrees F for 1 hour to 1 hour and 10 minutes until fully cooked.
Scoop the Potatoes: Cut each potato in half lengthwise and scoop out the flesh, leaving a ¼-inch border around the potato skins.
Make the Filling: To the cooked potatoes, add the sauteed spinach and shallot mixture,sour cream, milk, and feta and mix well.
Fill the Potatoes: Spoon the mixture into potato skins and drizzle with olive oil, crumbled feta and bake at 400 °F for 15-20 minutes. Garnish with grated Parmesan and chopped chives.
📍 Recipe Tips
- Bake Potatoes Thoroughly: For soft, fluffy filling, make sure your potatoes are fully fork-tender before scooping.
- Don’t Overmix: For a fluffy filling, gently mash the ingredients until just combined; overmixing can make the potatoes gummy.
Serving Suggestions
For a comforting dinner, serve alongside braised brisket or spatchock chicken and a fresh kale salad with apples and feta.
More Potato Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Spinach and Feta Twice Baked Potatoes
LittleFerraroKitchen.com
Equipment
Ingredients
- 4 russet potatoes
- 2 tablespoons olive oil plus more for drizzling
- 1 teaspoon Kosher salt
Filling
- 1 small shallot finely chopped
- 3 garlic cloves minced
- 2 green onions finely chopped
- ½ teaspoon dried dill
- 4 cups fresh baby spinach
- ½ teaspoon salt plus more to taste
- Ground black pepper to taste
- ½ cup sour cream
- ¼ cup milk
- 4 ounce block of feta roughly crumbled
- Grated Parmesan for garnish
- Finely chopped chives for garnish
Instructions
- Preheat the oven to 425°F. Wash and dry the russet potatoes, then pierce each one all over with a fork.
- Rub the potatoes with 1 tablespoon of olive oil and sprinkle them with 1 teaspoon of Kosher salt. Place the potatoes on a parchment-lined baking sheet and bake for 1 hour to 1 hour and 10 minutes, or until the potatoes are fully cooked.
- While the potatoes bake, heat a skillet over medium heat and add 1 tablespoon of olive oil. Sauté the chopped shallot for 2-3 minutes, until softened. Add the garlic, green onions, and dried dill, and sauté for another 1-2 minutes until fragrant.
- Add the spinach to the skillet and cook until wilted. Season with a pinch of salt and black pepper. Transfer the spinach mixture to a large bowl.
- When the potatoes are done, remove them from the oven and let cool slightly. Cut each potato in half lengthwise, and carefully scoop out the flesh, leaving a ¼-inch border around the skins. Add the scooped potato flesh to the bowl with the spinach mixture.
- Add the sour cream, milk, and crumbled feta to the bowl, and use a potato masher or fork to mash everything together until smooth and creamy. Taste, and adjust seasoning with more salt and pepper if needed.
- Spoon the mixture back into the hollowed-out potato skins. Drizzle the tops with olive oil and sprinkle with additional crumbled feta, if desired.
- Reduce the oven temperature to 400°F. Place the stuffed potatoes back in the oven and bake for 15-20 minutes, until heated through and the tops are lightly golden.
- Remove the potatoes from the oven and garnish with grated Parmesan and finely chopped chives before serving.
Notes
-
- Cheese Options: If you don’t have feta, try goat cheese for a similar tangy taste. Ricotta could add a milder creaminess, though it will be less sharp.
- Spinach Alternatives: Sauteed kale or Swiss chard can be swapped in for spinach, just be sure to cook these a few minutes longer as they’re sturdier.
- Bake Potatoes Thoroughly: For soft, fluffy filling, make sure your potatoes are fully fork-tender before scooping.
- Don’t Overmix: For a fluffy filling, gently mash the ingredients until just combined; overmixing can make the potatoes gummy.
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