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Spanakopita Loaded Potatoes

  • 40 m
  • 1 h 45 m
Breana Killeen
“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.”


    • 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


  • 1 Preheat oven to 400°F.
  • 2 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.
  • 3 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.
  • 4 Reduce oven temperature to 375°F.
  • 5 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.
  • 6 Bake until the filling is steaming and the feta is browned, 25 to 35 minutes.
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