Spinach and Feta Stuffed potatoes
Another excellent potato recipe, devised for the vegetarian palet. Yum Yum.
4 large baking potatoes
1 10-oz package frozen chopped spinach, thawed and drained
1/4 cup of milk or soymilk
1 spring onion, green part only, thinly sliced
1/2 cup finely crumbled feta cheese
Bake or microwave the potatoes until done but still firm. When cool enough to handle, cut each in half lengthwise. Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4 inch thick all around.
Transfer the scooped-out potato to a mixing bowl and mash it coarsely. Add the remaining ingredients and stir well to combine.
Stuff the mixture back into the potato shells. Heat as needed in the microwave or in a preheated 400 degree F oven, and serve.
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