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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

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Read the full recipe after the video.

Recipe Summary test

total:
1 hr 45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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 degrees 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 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.

  • Bake until the filling is steaming and the feta is browned, 25 to 35 minutes.

Nutrition Facts

1 stuffed half
197 calories; protein 7.8g; carbohydrates 24.2g; dietary fiber 3.7g; sugars 3.1g; fat 8.3g; saturated fat 4.3g; cholesterol 23.7mg; vitamin a iu 5495.7IU; vitamin c 25.3mg; folate 143.7mcg; calcium 185.1mg; iron 2.7mg; magnesium 78.3mg; potassium 857.2mg; sodium 296.5mg; thiamin 0.2mg.

1 starch, 1 vegetable, 1/2 medium-fat meat, 1 fat

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