Spinach and Feta Cheese in Twice Baked Potatoes
To add a Mediterranean flavour to a classic dish, Greek yoghurt, spinach, feta, and dill are blended with fluffy twice-baked potatoes.
The original recipe calls for cheese, sour cream, and bacon, but this vegetarian version also includes spinach for more vegetables, Greek yoghurt for more protein, and creamy, salty feta for mouthwatering flavor.
Make Potatoes Before
Making twice-baked potatoes is simple, but it does take some time because you have to bake them twice. Depending on the size of your stuffed baked potatoes and the time it takes for your oven to heat up, the first bake will take 60 to 70 minutes. The second baking should take an additional 15 to 18 minutes.
The good thing is that you may prepare this dish gradually:
Prepare the filling, prepare the first bake, and stuff the potatoes beforehand. They can last up to three days in the refrigerator in an airtight container. When you’re ready to eat, finish the second bake (allot a few more minutes if you’re starting with cold potatoes).
Just bake them once, then let them cool. To scoop, stuff, and bake later, store in an airtight jar in the refrigerator for up to 3 days. Scooping cold potatoes is simple, but mashing them takes a little more effort. It is simple to scoop and mash warm potatoes.
The initial “bake” can be completed quickly in the microwave. The potatoes should be cooked for 10 to 12 minutes in the microwave, flipping the plate halfway through. It is still recommended to use an oven or toaster oven for the second bake.
Make careful to puncture them all over before cooking them, since this will allow steam to escape. So that the skin is as tasty as the filling, massage them with a little oil and season with salt.
Create a delicious meal!
To make the twice baked mashed potatoes a rich side dish, go all-out steakhouse and serve them with a grilled steak.
A Greek salad with crunchy lettuce, crisp cucumbers, juicy tomatoes, and, yes, additional feta would be a thematically appealing way to complete your supper because they are an entrée in and of themselves.
Food will be kept!
Potato leftovers can be keep in the refrigerator for up to a week if it kept in an airtight container.
Reheat: When it comes to reheating twice-baked potatoes, they are incredibly forgiving. To speed up the heating process, make a small slit in the center, and heat the items for 3 to 4 minutes in the microwave, or 5 to 8 minutes in a toaster oven or air fryer.
Freeze: These potatoes with the cream filling freeze wonderfully. Once it cooled, wrap each potato that has been twice cooked in plastic wrap. Each will be covered once more with foil before being placed in the freezer for up to three months.
When thawed, they can be baked (unwrapped) in 25 to 30 minutes at 350°F if they are placed in the refrigerator overnight.
Baking from Frozen: Depending on their size, bake from frozen for 20 to 30 minutes uncovered at 350°F after baking for 30 minutes covered with foil.
Easy Twice Baked Potatoes Ingredients:
4 large russet potatoes (about 320g each), scrubbed and dried
1/4 cup + 1 tablespoon olive oil
1 1/2 teaspoons salt, divided
1 1/4 cups Greek yogurt
Take 2 boxes frozen spinach and very well drained
2 scallions, thinly sliced 5 tablespoons fresh dill
2 tablespoons fresh parsley, finely minced 8 ounces feta
Freshly ground black pepper
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Warm up the oven: 400°F oven temperature.
To bake potatoes, prick them all over with a fork or the tip of a paring knife. 1 tablespoon of oil and 1/2 teaspoon of salt will be apply. Bake for 60 to 70 minutes, or until they easily slide off a cake tester or paring knife when pierced, on a rimmed baking sheet coated with foil. When they are cold enough to handle, give them 10 to 15 minutes to rest.
Scoop out the core of the potatoes after splitting them lengthwise to form a potato shell, leaving a 1/4-inch rim. Put the removed flesh in a big dish and mash it roughly using a large fork or potato masher.
Finish the filling by stirring the yoghurt, spinach, scallion, dill, parsley, remaining 1/4 cup olive oil, and 1 teaspoon salt into the bowl containing the potato flesh. Add 6 ounces of crumbled feta and stir thoroughly until the filling is even and creamy. When adding black pepper, taste the filling first.
Put the filling inside the potato shells by dividing it among them and patting it into the desired shape. Sprinkle the potatoes with the remaining 2 ounces of feta, finely crumbled.
Bake again: Bake the stuffed potatoes for an additional 15 to 18 minutes, until the cheese is brownish.
Serve: The ideal way to serve twice baked potatoes is right away, either on their own, with a salad, or next to your preferred protein.