- my iParenting
- quick clicks
- recipes today articles
- recipes today q&a
- community & groups
- research baby names
- prepare a birth plan
- content channels
- ip channel rss feeds
- read birth stories
- read parenting stories
- recommended books
- e-newsletters
- safety recalls
- ip diaries
- ip store
- mom of the month
- dad of the month
- editor's letter
- letters to the editor
From Our Sponsors
- e-newsletters
- Sign up to receive our free weekly e-newsletters
- award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
Baked Potatoes Stuffed with Spinach and Feta
Ingredients
4 large russet potatoes, washed and pricked with a fork
2 tablespoons canola oil
1/2 of a 10-ounce package frozen, chopped spinach, thawed and squeezed dry
3 ounces crumbed feta cheese
1 tablespoon fresh, chopped parsley leaves
Salt and pepper to taste
Directions
Bake the potatoes in a 400-degree oven for about one hour or until tender. Remove from oven and cool slightly. Scoop out inside of the potato, leaving a 1-inch shell. Season the reserved potato with salt and pepper and a little margarine, if desired. Spoon the potato mixture back into the potato shells.
Heat the oil in a skillet. Add the spinach and cook three to four minutes, stirring. Add the feta, parsley, salt and pepper to taste. Cook another two to three minutes or until cheese just begins to melt.
Place each potato on a serving plate. Top with some of the spinach-feta mixture.
Suggestions
Serves four.