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Spanakopita Loaded Potatoes
Spanakopita Loaded Potatoes
3 Reviews
From: EatingWell Magazine, September/October 2015
In this healthy take on twice-baked potatoes, spinach, feta, garlic and oregano are stuffed into the potato shells along with the mashed potatoes. Serve with steak or chicken sprinkled with oregano or marjoram.
- By: Breana Killeen EatingWell Test Kitchen Manager
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 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
- ¾ teaspoon ground pepper
- ¼ teaspoon kosher salt
- 1 cup crumbled feta cheese, divided
Preparation
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Active
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Ready In
- 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.
- Serving size: 1 stuffed half
- Per serving: 197 calories; 8 g fat(4 g sat); 4 g fiber; 24 g carbohydrates; 8 g protein; 144 mcg folate; 24 mg cholesterol; 3 g sugars; 0 g added sugars; 5,496 IU vitamin A; 25 mg vitamin C; 185 mg calcium; 3 mg iron; 296 mg sodium; 857 mg potassium
- Nutrition Bonus: Vitamin A (110% daily value), Vitamin C (42% dv), Folate (36% dv)
- Carbohydrate Servings: 1½
- Exchanges: 1 starch, 1 vegetable, ½ medium-fat meat, 1 fat
Reviews 3
October 27, 2016
By: saint
Delicious!! including this in my weekly meal rotation for sure. used garlic & herb cream cheese instead and was amazing
September 08, 2016
By: suey
I just made this and it is wonderful! I whirled the filling in my food processor and was afraid it would be too soupy, but the filling is like spinach soufflé. Yummy!!
March 14, 2016
By: EatingWell User
This is delicious! I made it into a mashed potatoe casserole because the skins on my potatoes didn't look appetizing. The flavors are fabulous. Also made with smaller potatoes would make a great appetizer. I'm on the look out for beautiful skins on organic potatoes!
