Spinach and Feta Twice Baked Potatoes Recipe
- Complexity: easy
- Srv: 10
- By: Samantha Ferraro, Little Ferraro Kitchen
- 5 Washington Russet potatoes
- 2 tablespoons olive oil and more for drizzling
- 1 teaspoon Kosher salt
- 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
- ground black pepper
- ½ cup sour cream
- ¼ cup milk
- 4-ounce block of feta, roughly crumbled
- grated Parmesan
- finely chopped chives, for garnish
Pre-heat oven to 400 degrees Fahrenheit. Wash and dry the russet potatoes and pierce the potatoes with a fork all over.
Rub potatoes with 1 tablespoon of olive oil and salt all over and place on a parchment lined baking sheet. Bake potatoes for 1 hour to 1 hour and 10 minutes until potatoes are cooked through.
While potatoes bake, bring a skillet over medium heat and drizzle 1 tablespoon of olive oil. Add chopped shallots and sauté for 2-3 minutes until softened. Add garlic, green onions and dried dill and sauté for another 1-2 minutes.
Add fresh spinach and cook until wilted down. Season with salt and pepper and place mixture in a bowl.
Once potatoes are done, remove from oven and let cool for a few minutes. Cut potatoes in half and scoop out potatoes, leaving a ¼ inch border. Place the scooped-out potato in the same bowl with the spinach mixture along with the sour cream, milk and crumbled feta. Use a potato masher or fork to mash everything together until creamy.
Spoon potato mixture into hollowed out potato skins and drizzle with olive oil and extra crumbled feta, if available.
Turn down oven to 350 degrees Fahrenheit and bake potatoes for another 20 minutes.
Once done, remove from oven and garnish with grated Parmesan cheese and chives.