Spinach and Feta Twice Baked Potatoes

3.9/5 rating (7 votes)
  • Complexity: easy
  • 25 minutes
  • 1 hour 25 minutes
  • 1 hour 50 minutes
  • Serves: 10
  • By: Samantha Ferraro, Little Ferraro Kitchen
Spinach and Feta Twice Baked Potatoes

Reminiscent of spanakopita, these indulgent stuffed potatoes are loaded with lots of zesty Greek flavors.


  • 5 Washington Russet potatoes, scrubbed (peels on)
  • 3 tbsp olive oil, divided
  • 1 tsp kosher salt
  • 1 small shallot, minced
  • 2 green onions, finely chopped
  • 3 cloves garlic, minced
  • 1/2 tsp dried dill
  • 4 cups packed fresh baby spinach
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 cup crumbled feta cheese, divided
  • 3 tbsp grated Parmesan cheese, for garnishing
  • 2 tbsp finely chopped fresh chives, for garnishing


  1. Preheat oven to 400°F. 

  2. Using fork, pierce potatoes all over. Rub with 1 tbsp oil and salt. Arrange on parchment paper–lined baking sheet.

  3. Bake for 1 hour or until fork-tender. Remove from oven. Reduce heat to 350°F.

  4. Meanwhile, in skillet set over medium heat, heat 1 tbsp oil. Cook shallot, stirring occasionally, for 2 to 3 minutes or until softened. Stir in green onions, garlic and dill. Cook, stirring occasionally, for 1 to 2 minutes or until softened. Stir in spinach and cook, stirring occasionally, for 1 to 2 minutes or until wilted. Season with salt and pepper and transfer mixture to large bowl.

  5. Cut baked potatoes in half and scoop out flesh, leaving 1/4-inch shell. Transfer scooped-out potato to bowl with spinach.


Substitute dried dill with 2 tbsp finely chopped fresh dill and add 1 tbsp freshly grated lemon zest if desired.

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