Healthy Eating in October – Spanakopita Loaded Potatoes

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Ingredients

  • 4 medium russet potatoes (8-10 ounces each), scrubbed
  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced onion
  • 1 pound fresh spinach, finely chopped or 4 cups 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 cheese, divided

Directions

  • Preheat oven to 400 degrees Fahrenheit.
  • Pierce potatoes in several places with fork. Bake directly on center rack until tender, 50 to 60 minutes. Let stand until cool enough to handle.
  • Meanwhile, heat oil in large pot over medium heat. Add onion 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 375 degrees Fahrenheit.
  • Cut the potatoes in half and scoop the insides into a bowl. Place the skins in a 9-by-13-inch pan.
  • Add cream cheese, pepper and salt 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 feta.
  • Stuff each potato skin with about 3/4 cup of the filling. Top each with 1 tablespoon of the remaining feta.
  • Bake until the filling is steaming and the feat is browned, 25 to 35 minutes.

Tips:

The potatoes can also be cooked in the microwave. Pierce the potatoes in several places with fork. Cook on full power for 8 minutes. Turn over and continue to cook for about 6-7 minutes more (cooking time will vary depending on the size of the potato).

Makes 8 servings (1 stuffed half) containing approximately:

197 calories
24 grams of carbs
8 grams of total fat
3 grams of sugar
334 milligrams of sodium
4 grams of fiber
24 milligrams of cholesterol
8 grams of protein

Click here to download this recipe as a pdf.

Source: www.eatingwell.com

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