← Back to Search Results
baking, microwaving
Spinach and Feta-Stuffed Potatoes

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This recipe gives potatoes a Greek-flavored spin. It’s delicious with Warm or Cold Tomato and White Bean Soup.

Yield: 4 servings

Ingredients

  • 4 large baking potatoes
  • One 10-ounce package frozen chopped spinach, thawed and drained
  • ¼ cup 1% low-fat milk or soymilk
  • 1 scallion, green part only, thinly sliced
  • ½ cup finely crumbled feta cheese

Directions

1. Bake or microwave the potatoes until done but still firm. When cool enough to handle, cut each in half lengthwise. Scoop out the inside of each potato half, leaving a sturdy shell, about ¼ inch thick all around.

2. Transfer the scooped-out potato to a mixing bowl and mash it coarsely. Add the remaining ingredients and stir well to combine.

3. Stuff the mixture back into the potato shells. Heat as needed in the microwave or in a preheated 400°F oven, and serve.

Notes

Stuffed Potatoes

Stuffing potatoes is an enjoyable way to showcase these versatile roots. One tip for making stuffed potatoes easier is to bake or microwave the potatoes ahead of time. It’s easier to scoop them out when they are at room temperature—they are firmer and less likely to fall apart.

If the potatoes are already cooked when you are ready to stuff them, these tasty treats will be done in a snap, leaving you more time to create an abundant salad and other accompaniments.


© 2001 Nava Atlas
 

Nutritional Information

Nutritional information is provided by the author.

Calories: 218
Total fat: 5 g
Protein: 8 g
Carbohydrate: 33 g
Cholesterol: 26 mg
Sodium: 392 mg

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
nigella-express Nigella Express
by Nigella Lawson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
in-the-kitchen-with-david In the Kitchen with David
by David Venable
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?