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Spinach, Mushroom and Feta Stuffed Baked Potato Recipe

Spinach and Feta Potatoes

Spinach and Feta Potatoes

From Everyday With Rachael Ray


  1. 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.

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