Spinach and Feta Twice Baked Potatoes

3.9/5 rating (7 votes)

Reminiscent of spanakopita, these indulgent stuffed potatoes are loaded with lots of zesty Greek flavors.

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.

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

Substitute dried dill with 2 tbsp finely chopped fresh dill and add 1 tbsp freshly grated lemon zest if desired.