Spanakopita-Loaded Baked Potatoes

Ingredients

• Russet potatoes

  Flesh and skin, raw

  4 Potato medium or 852g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 cup, sliced or 115g

• Spinach

  Frozen, chopped or leaf, unprepared

  4 cup or 624g

• Garlic

  Raw

  3 cloves, minced or 9g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Cream cheese

  Low fat

  ⅓ cup or 80g

• Pepper

  Spices, white

  ¾ tsp, ground or 2g

• Salt

  Table

  ¼ tsp or 2g

• Feta cheese

  1 cup, crumbled or 150g

Directions

1. Preheat the oven to 400°F. Pierce the potatoes in several places with a fork and bake directly on the center rack until tender, about 50 to 60 minutes. Let them cool until they are safe to handle.
2. Meanwhile, heat olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft, about 2 to 4 minutes. Add the spinach, minced garlic, and oregano; cook, stirring, until hot, about 4 minutes. Remove from heat.
3. Reduce the oven temperature to 375°F.
4. 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 of the feta cheese. Stuff each potato skin with about 3/4 cup of the filling. Top each with the remaining feta divided between each potato.
5. Bake until the filling is steaming and the feta is lightly browned, about 25 to 35 minutes.

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