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Spanakopita Twice-Baked Potatoes
Spanakopita Twice-Baked Potatoes
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Prep Time:
10 minutes
Cook Time:
80 minutes
Total Time:
105 minutes
Twice-baked potatoes with Greek yogurt, spinach, feta, and dill for a Mediterranean twist on a classic dish.
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
Instructions:
  • Preheat the oven to 400°F.
  • Prepare the potatoes: Prick them all over, rub with oil, sprinkle with salt, and bake on a foil-lined baking sheet until tender, 60-70 minutes. Rest for 10-15 minutes before handling.
  • Split the potatoes lengthwise and scoop out the center to create a potato shell with a 1/4-inch rim. Place the scooped flesh into a large bowl and roughly mash it with a potato masher or large fork.
  • Complete the filling by mixing the yogurt, spinach, scallion, dill, parsley, remaining 1/4 cup olive oil, 1 teaspoon salt, and crumbling in 6 ounces of feta into the bowl of potato flesh. Mash everything together until the filling is smooth and consistent. Taste and season with black pepper as desired.
  • Fill each potato shell with the mixture, shaping it if necessary. Sprinkle the remaining 2 ounces of feta cheese evenly over the potatoes.
  • Return the stuffed potatoes to the oven and bake until the filling is heated through and the cheese is golden brown, about 15 to 18 minutes.
  • Enjoy these flavorful twice baked potatoes immediately either on their own, with a crisp salad, or paired with your favorite protein.

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