Pin it
Let me share my favorite way to elevate the humble baked potato into something truly special. These Spinach and Feta Baked Potatoes were born from my love of Greek flavors and comfort food. The combination of creamy potato filling packed with tender spinach tangy feta and aromatic garlic creates such an incredible flavor that my family now requests them weekly.
What Makes These So Special
These aren't your ordinary twice baked potatoes. The magic happens when the sharp feta melts into the creamy potato filling and the spinach adds this beautiful freshness. I love how the tops get golden and crispy while the inside stays perfectly smooth. It's like having spanakopita and a baked potato in one delicious dish.
What You'll Need
- Russet Potatoes: Large, sturdy potatoes with fluffy interiors, perfect for twice-baking.
- Shallot, Garlic, and Green Onions: Add depth and aromatic richness to the filling.
- Dried Dill: Infuses the dish with classic Greek-inspired herbal notes.
- Spinach: Fresh baby spinach for tenderness and vibrant flavor.
- Sour Cream and Milk: Create a smooth, creamy filling without overpowering the feta.
- Feta Cheese: Adds tangy sharpness, essential for the dish's bold flavor.
- Parmesan Cheese: Provides a savory, golden crust on top of the baked potatoes.
- Chives: A fresh garnish that enhances both flavor and presentation.
Pin it
Let's Get Cooking
- Bake the Potatoes
- Preheat the oven to 425°F (220°C). Pierce each potato with a fork and rub with olive oil, salt, and pepper. Bake for 1 hour to 1 hour and 10 minutes until fork-tender.
- Scoop the Potatoes
- Cut the potatoes in half lengthwise. Scoop out the flesh, leaving a ¼-inch border around the skins, to create a sturdy shell.
- Prepare the Filling
- Sauté shallots, garlic, and spinach in olive oil until tender. Combine with the scooped potato flesh, sour cream, milk, feta, and dried dill. Gently mash until just combined.
- Fill and Bake
- Spoon the filling into the potato shells. Drizzle with olive oil and top with crumbled feta. Bake at 400°F (200°C) for 15–20 minutes until golden. Garnish with Parmesan and chopped chives before serving.
My Kitchen Secrets
Here's what I've learned from making these countless times: always choose russet potatoes they give you the fluffiest filling. Don't rush the initial baking that's what ensures perfectly tender potatoes. And for the best texture mix your filling gently overworking it makes it gummy.
Make It Your Own
Feel free to experiment with this recipe. Sometimes I'll swap the feta for goat cheese or add sun dried tomatoes for a Mediterranean twist. My kids love when I add extra cheese on top and let it get golden under the broiler. The possibilities are endless.
Pin it
Perfect Partners
These potatoes can be a meal on their own but I love serving them alongside a fresh Greek salad or some grilled chicken. For vegetarian nights we'll have them with roasted vegetables or a hearty lentil soup. The flavors complement almost anything.
Keep Them Fresh
These potatoes reheat beautifully just avoid the microwave if you want to maintain that crispy top. I often make extra and store them in the fridge for quick dinners during the week. A quick trip to a hot oven brings them right back to life.
Why You'll Love These
These potatoes are the perfect combination of comfort food and sophisticated flavors. They're impressive enough for company but easy enough for weeknight dinners. Plus they're a great way to sneak extra vegetables onto everyone's plate. Once you try them you'll understand why they've become such a favorite in our house.
Pin it
Frequently Asked Questions
- → Can I use different cheese?
Try goat cheese for similar tanginess or ricotta for milder flavor.
- → What greens can I substitute?
Kale or Swiss chard work well, cook longer as they're tougher than spinach.
- → Can I make these ahead?
Prepare through filling stage, refrigerate up to 2 days. Finish baking before serving.
- → How do I prevent gummy potatoes?
Don't overmix filling, gently mash until just combined.
- → Can I freeze these?
Best fresh. Cream-based fillings can separate when frozen and thawed.
Conclusion
A delightful vegetarian dish combining the classic comfort of twice-baked potatoes with Mediterranean flavors of spinach and feta cheese.