Spinach and Feta Twice Baked Potatoes
Reminiscent of spanakopita, these indulgent stuffed potatoes are loaded with lots of zesty Greek flavors.
Ingredients
- 5 Washington Russet potatoes, scrubbed (peels on)
- 3 tbsp olive oil, divided
- 1 tsp kosher salt
- 1 small shallot, minced
- 2 green onions, finely chopped
- 3 cloves garlic, minced
- 1/2 tsp dried dill
- 4 cups packed fresh baby spinach
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup sour cream
- 1/4 cup milk
- 1 cup crumbled feta cheese, divided
- 3 tbsp grated Parmesan cheese, for garnishing
- 2 tbsp finely chopped fresh chives, for garnishing
Directions
Preheat oven to 400°F.
Using fork, pierce potatoes all over. Rub with 1 tbsp oil and salt. Arrange on parchment paper–lined baking sheet.
Bake for 1 hour or until fork-tender. Remove from oven. Reduce heat to 350°F.
Meanwhile, in skillet set over medium heat, heat 1 tbsp oil. Cook shallot, stirring occasionally, for 2 to 3 minutes or until softened. Stir in green onions, garlic and dill. Cook, stirring occasionally, for 1 to 2 minutes or until softened. Stir in spinach and cook, stirring occasionally, for 1 to 2 minutes or until wilted. Season with salt and pepper and transfer mixture to large bowl.
Cut baked potatoes in half and scoop out flesh, leaving 1/4-inch shell. Transfer scooped-out potato to bowl with spinach.
Notes
Substitute dried dill with 2 tbsp finely chopped fresh dill and add 1 tbsp freshly grated lemon zest if desired.
