Skip Nav

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


Spinach and Feta Potatoes

Spinach and Feta Potatoes

Spinach, Mushroom and Feta Stuffed Baked Potato Recipe


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


  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.

Latest Food
Looking for the perfect gift this holiday season? Order our POPSUGAR Must Have box now >>