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Spinach, Mushroom, and Feta Stuffed Baked Potato Recipe

Fast & Easy Dinner: Spinach and Feta Potatoes

When stuffed with a savory mixture of vegetables, an oversize baked potato makes a hearty and affordable entree.

This recipe combines sautéed mushrooms with wilted spinach and feta crumbles. A small amount of white wine vinegar adds a delectable tang, while pine nuts provide a necessary crunch.

To serve this meal — which feeds four for under $10 — to your family, get the recipe and

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Spinach and Feta Potatoes

Spinach and Feta Potatoes

Spinach, Mushroom and Feta Stuffed Baked Potato Recipe

Ingredients

4 baking potatoes (about 3 pounds)
1 1/2 tablespoons extra-virgin olive oil
1/2 pound mushrooms, sliced
2 bunches spinach, coarsely chopped (about 8 cups)
1 tablespoon white wine vinegar
8 ounces feta cheese, crumbled
3 tablespoons pine nuts
1 tablespoon chopped fresh dill
Salt and pepper
2 tablespoons butter

Directions

  1. Preheat the oven to 400°. Bake the potatoes until cooked through, about 50 minutes.
  2. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl.
  3. Add the remaining 1/2 tablespoon olive oil to the skillet; add the spinach and cook until wilted. Stir in the vinegar and cook for 1 minute. Add the spinach to the mushrooms; add the feta and stir until mostly melted. Stir in the pine nuts and dill; season with salt and pepper.
  4. Cut a deep "X" into the top of each potato and squeeze together to open. Add 1/2 tablespoon butter to each potato then generously stuff each with the spinach mixture.

Serves 4.

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attorneymarina attorneymarina 6 years
Those look good to me for a nice, easy winter dinner!
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