Categories: Sides
Ingredients
- 4 medium russet potatoes (8-10 ounces each), scrubbed
- 1 tablespoon extra-virgin olive oil
- 1 cup diced onion
- 1 pound fresh spinach, finely chopped or 4 cups frozen chopped spinach (thawed)
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
- ⅓ cup reduced-fat cream cheese
- 3/4 teaspoon ground pepper
- 1/4 teaspoon kosher salt
- 1 cup crumbled feta cheese, divided
Directions
- Preheat oven to 400°F.
-
Pierce potatoes in several places with a fork. Bake directly on the center rack until tender, 50 to 60 minutes. Let stand until cool enough to handle.
-
Meanwhile, heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft, 2 to 4 minutes. Add spinach, garlic and oregano; cook, stirring, until hot, about 4 minutes. Remove from heat.
-
Reduce oven temperature to 375°F.
-
Cut the potatoes in half and scoop the insides into a bowl. Place the skins in a 9-by-13-inch pan. Add cream cheese, pepper and salt to the bowl. Beat with a hand mixer or mash with a potato masher until smooth. Stir in the spinach mixture and ½ cup feta. Stuff each potato skin with about ¾ cup of the filling. Top each with 1 tablespoon of the remaining feta.
-
Bake until the filling is steaming and the feta is browned, 25 to 35 minutes.