Spanakopita Loaded Potatoes

© Dotdash Meredith. All rights reserved. Used with permission.

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.

Prep/Cook Time: 1 Hour 45 Minutes, Servings: 8

Ingredients

• 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

Directions

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.

Nutritional Information

Per Serving: 197 calories; 8 g fat (4 g sat, 3 g mono); 24 mg cholesterol; 24 g carbohydrate; 0 g added sugars; 3 g total sugars; 8 g protein; 4 g fiber; 334 mg sodium; 857 mg potassium