It’s no secret that I am a foodie magazine junkie. I love receiving them in the mail, and then sitting down during a quiet afternoon/evening with a cup of coffee or tea and going through them. I’m always on the lookout for new meal inspiration that fits into a busy lifestyle. This time of year, I’m also on the lookout for recipes that use some of my garden bounty in a new way.
A few weeks ago the new Eating Well hit my mailbox, and boy, was it a welcome site! A feature on dark leafy greens caught my attention for immediate exploration, as did an article on beets, another one on butternut squash, and for the cooler days to come, a soup article and a noodle article promise very good things.
I turned my attention to the article on dark leafy greens, and a recipe for Spanakopita Loaded Potatoes. It seemed so simple, and while the recipe called for spinach, I planned to use a couple handfuls of the Swiss Chard always on hand in the garden. I did go lightly on the chard so that I didn’t overwhelm my kids who are still not entirely fond of greens. The recipe calls for 1 pound of fresh spinach, or 4 cups cooked and frozen, and I would say I probably had two cups of chard once it was wilted.
The results were fabulous. These potatoes were delicious, and practically a meal all by themselves. Andy and Abigail both loved them, as did I. I don’t think Zander ended up even giving them a taste. Usually twice baked potatoes are a less-than-healthy affair, loaded with butter, cheeses, bacons, and all kinds of creamy goodness. These potatoes were even better than those versions, and I’m looking forward to making them again soon.
Since twice baked potatoes freeze nicely, I suspect that these would also. I would like to try that sometime. I think I would prep them through stuffing the skins, and then freeze at that point.
Spanakopita Loaded Potatoes
from Eating Well magazine
4 medium russet potatoes, scrubbed 1 tablespoon extra-virgin olive oil 1 cup diced onion 1 pound fresh spinach, or 4 cups frozen chopped spinach (thawed) 3 cloves garlic, minced 1 tablespoon chopped fresh oregano or 1 teaspoon dried 1/3 cup reduced-fat cream cheese 3/4 teaspoon ground pepper 1/4 teaspoon kosher salt 1 cup crumbled feta, dividedDirections:
Preheat oven to 400ºF.
Pierce potatoes in several places with a fork. Bake directly on the center rack until tender, about 50 to 60 minutes. Let stand until cool enough to handle.
Meanwhile, heat oil in a large pot over medium heat. Add onions and cook, stirring occasionally, until soft, 2 to 4 minutes. Add spinach, garlic and oregano; cook, stirring until hot, about 4 minutes. Remove from heat.
Reduce oven temperature to 375ºF.
Cut the potatoes in half and scoop the insides into a bowl. Place the skins on a baking sheet or 9×13 pan. Add the cream cheese, salt and pepper to the bowl. Beat with a hand mixer or mash with a potato masher until smooth. Stir in the spinach mixture and 1/2 cup of the feta cheese. Stuff each potato skin with about 3/4 cup of the potato mixture. Top each with 1 tablespoon of the remaining feta.
Bake until the filling is steaming and the feat is browned 25 to 35 minutes.