Spinach and Feta-Stuffed Potatoes
This recipe gives potatoes a Greek-flavored spin. It’s delicious with Warm or Cold Tomato and White Bean Soup.
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.
Cooking Methodbaking, microwaving
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
Recipe Coursemain course
Dietary Considerationmain course
Five Ingredients or LessYes
Taste and Texturecheesy, savory, sharp, umami
Type of Dishvegetable
- 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
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.
Transfer the scooped-out potato to a mixing bowl and mash it coarsely. Add the remaining ingredients and stir well to combine.
Stuff the mixture back into the potato shells. Heat as needed in the microwave or in a preheated 400°F oven, and serve.
2001 Nava Atlas