4 large Russet Potatoes (about 320 grams each), scrubbedand 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 welldrained
2 scallions, thinly sliced
5 tablespoons finely minced fresh dill
2 tablespoons finely minced fresh parsley
8 ounces feta, divided
Freshly ground black pepper


1.Preheat the oven: Heat oven to 400°F
2.Bake the potatoes: Prick the potatoes all over with the tines of a fork or tip of a paring knife. Rub them with 1 tablespoon oil and sprinkle with 1/2 teaspoon salt. Place on a foil-lined rimmed baking sheet and bake until they’re tender throughout (they should slip off a cake tester or paring knife when poked), 60 to 70 minutes. Let them rest for 10 to 15 minutes, until they’re cool enough to handle.
3.Split and Scoop the potatoes: Split the potatoes lengthwise and create a potato shell by scooping out the center, leaving a 1/4-inch rim. Put the scooped out flesh into a large bowl and give it a rough mash with a potato masher or large fork.
4.Finish making the filling: To the bowl with potato flesh, add the yogurt, spinach, scallion, dill, parsley and remaining 1/4 cup olive oil and 1 teaspoon salt. Crumble in 6 ounces of feta and mash and mix well, until the filling is uniform and creamy. Taste filling and add black pepper to taste.
5.Stuff the potato shells: Divide the filling among the shells and pat into shape as needed. Finely crumble the remaining 2 ounces of feta evenly over the potatoes.
6.Bake again: Bake the stuffed potatoes until the filling is heated through and cheese has browned, 15 to 18 minutes.
7.Serve: Twice baked potatoes are best served immediately on their own, with a salad or alongside a protein of your choice.

Leave a Reply

Your email address will not be published.