Healthy[er] Spanakopita Loaded Baked Potatoes

sour cream + baked potato

So I had such a great weekend, and I’m trying to end it on a super high note cause why not and I’m baking these potatoes to make you the most wonderful, healthy take on a spanakopita loaded potato, and one of the damn potatoes just wouldn’t get soft. I literally baked that thing for like an hour and a half! I was so annoyed. I put it into the oven and I pulled it out of the oven and then I put it back into the oven…I just felt like that potato didn’t want me to be happy, you know?

And then I was like – Ashley. You’re being ridiculous. It’s a potato.

Of course it wants you to be happy.

So I threw that sucker back in the oven one last time and I didn’t take it out until I was sure it would be a soft pile of mush and then VOILA!  It was loaded baked potato time.

2 baked potatoes

Ingredients –

2 russet potatoes
1 tablespoon olive oil
2 cloves of garlic, diced
1/2 tablespoon dried oregano
1 cup torn or chopped spinach
1/2 onion, diced
1/2 cup plain greek yogurt
1/2 cup feta cheese
Salt & pepper

Makes 2

  1. Preheat oven to 400 degrees. Drizzle washed potatoes with olive oil, salt and pepper. Wrap in foil, and bake for an hour to an hour and a half, depending on the size of the potato.
  2. While the potatoes are baking, make the filling. Heat a 1/2 tablespoon of oil in a pot over medium heat. Add onions and saute for 4 minutes, until softened.
  3. Add garlic, spinach and oregano to onions. Combine and saute for an additional 5 minutes. Remove from heat and set aside.
  4. Once the potatoes are soft, remove them from the oven and let them cool until you can handle them (without burning your fingers).
  5. Scoop out the inside, and combine with the onion/spinach mixture. Add salt and pepper. Scoop mixture back into the potato shells.
  6. Top with feta cheese, and bake for an additional 10 minutes. Serve immediately. Top with additional feta cheese and greek yogurt, if desired.

*This is an adaptation from Eating Well magazine – healthied up a bit for those of us who are into that kind of thing.

Paneer + potato

*If you aren’t serving this with leftover homemade Indian food from yesterday’s amazing dinner party thrown by a wonderful couple, you’re doing it wrong.**

**Wrong is a little harsh. But you could be doing it better.

That’s OK though – it’s always good to have something to strive for.

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