Baked, Stuffed Potatoes with Feta Cheese and Spinach – Denver Post

Servings: 4-8


  • 4 baked potatoes
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 large clove garlic, finely chopped
  • 1 bunch fresh spinach, rinsed and dried
  • 8 oz crumbled feta cheese
  • 1- 1/2 Tablespoons chopped fresh dill or 1 teaspoon dried oregano
  • 4-5 Tablespoons milk
  • Salt and freshly ground black pepper to taste


When the potatoes are cooked and cool enough to handle, slice them inhalf lengthwise and scoop the flesh into a bowl.  Add  the butter and mash into the potatoes.

Heat the olive oil in a saute pan over medium heat.  Add the  garlic and spinach and cook for 2-3 minutes until the spinach has wilted.  Press the spinach to discard as much liquid as possible.

Chop the spinach and add to the potatoes.  Add the feta cheese and dill and mix ingredients gently to distribute them evenly.  Mix in enough of the milk to achieve a moist and tender consistency.  Season to taste with salt and pepper.

Spoon the mixture back inside the potato skins in equal amounts.  When ready to bake, heat the oven to 375 degrees.  Place the filled potato skins on a cookie sheet and bake for about 15 minutes or until hot, with the skins crispy.