Spinach and Feta Twice Baked Potatoes
These spinach and feta baked potatoes bring all the flavors of spanakopita, stuffed into a twice-baked potato! Creamy feta, spinach, and garlic blend into an irresistible weeknight dinner!
Servings: 8 servings
Calories: 194kcal
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.
Nutrition
Calories: 194kcal | Carbohydrates: 23g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 623mg | Potassium: 591mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1603IU | Vitamin C: 12mg | Calcium: 129mg | Iron: 2mg