Spanakopita Loaded Potatoes
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. Source: EatingWell Magazine, September/October 2015
Ingredients
Directions
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Preheat oven to 400 degrees F.
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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.
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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.
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Reduce oven temperature to 375 degrees F.
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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 1/2 cup feta. Stuff each potato skin with about 3/4 cup of the filling. Top each with 1 tablespoon of the remaining feta.
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Bake until the filling is steaming and the feta is browned, 25 to 35 minutes.
Nutrition Facts
1 starch, 1 vegetable, 1/2 medium-fat meat, 1 fat
