Name: Spanakopita Twice-Baked Potatoes
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 4 large Russet Potatoes (about 320 grams each), scrubbed and dried -; 1/4 cup plus 1 tablespoon olive oil, divided -; 1 1/2 teaspoons salt, divided -; 1 1/4 cups Greek yogurt -; 2 (10-ounce) boxes frozen spinach, thawed and very well drained -; 2 scallions, thinly sliced -; 5 tablespoons finely minced fresh dill -; 2 tablespoons finely minced fresh parsley -; 8 ounces feta, divided -; Freshly ground black pepper -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Spanakopita Twice-Baked Potatoes

1. 4 large Russet Potatoes (about 320 grams each), scrubbed and dried -

2. 1/4 cup plus 1 tablespoon olive oil, divided -

3. 1 1/2 teaspoons salt, divided -

4. 1 1/4 cups Greek yogurt -

5. 2 (10-ounce) boxes frozen spinach, thawed and very well drained -

6. 2 scallions, thinly sliced -

7. 5 tablespoons finely minced fresh dill -

8. 2 tablespoons finely minced fresh parsley -

9. 8 ounces feta, divided -

10. Freshly ground black pepper -

How to cook deliciously - Spanakopita Twice-Baked Potatoes

1. Stage

Preheat the oven: Heat oven to 400°F.

2. Stage

Bake the potatoes: Prick the potatoes all over with the tines of a fork or tip of a paring knife. Rub them with 1 tablespoon oil and sprinkle with 1/2 teaspoon salt. Place on a foil-lined rimmed baking sheet and bake until they’re tender throughout (they should slip off a cake tester or paring knife when poked), 60 to 70 minutes. Let them rest for 10 to 15 minutes, until they’re cool enough to handle.

3. Stage

Split and Scoop the potatoes: Split the potatoes lengthwise and create a potato shell by scooping out the center, leaving a 1/4-inch rim. Put the scooped out flesh into a large bowl and give it a rough mash with a potato masher or large fork.

4. Stage

Finish making the filling: To the bowl with potato flesh, add the yogurt, spinach, scallion, dill, parsley and remaining 1/4 cup olive oil and 1 teaspoon salt. Crumble in 6 ounces of feta and mash and mix well, until the filling is uniform and creamy. Taste filling and add black pepper to taste.

5. Stage

Stuff the potato shells: Divide the filling among the shells and pat into shape as needed. Finely crumble the remaining 2 ounces of feta evenly over the potatoes.

6. Stage

Bake again: Bake the stuffed potatoes until the filling is heated through and cheese has browned, 15 to 18 minutes.

7. Stage

Serve: Twice baked potatoes are best served immediately on their own, with a salad or alongside a protein of your choice.