Spinach-Feta Supper Spuds
Serves: 4 to 6
  • 3 large Idaho potatoes (12 ounces each)
  • ½ teaspoon, plus 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • 2 packages (10 ounces each) frozen spinach, thawed and squeezed dry, ¾ cup liquid reserved
  • ¾ cup each: spinach liquid and evaporated milk (2% or regular)
  • 3 large garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 thin-sliced scallions
  • ¼ cup chopped fresh dill
  • Ground black pepper
  • ¾ cup crumbled feta, divided
  1. Adjust oven rack to middle position and heat oven to 400 degrees. Meanwhile toss potatoes with ½ teaspoon oil and salt and microwave on high power for 8 minutes while oven heats. Transfer potatoes to a rimmed baking sheet; bake until tender, about 30 minutes. Let cool slightly, then halve and scoop out center into a medium bowl leaving enough potato to form a sturdy shell.
  2. Meanwhile, mix spinach liquid and evaporated milk in a 1-quart Pyrex measuring cup; microwave on high power until steamy hot, 3 to 4 minutes.
  3. Put remaining 2 tablespoons oil and garlic in a large skillet. Turn heat on medium-high heat; sauté until garlic starts to sizzle. Whisk in flour and then hot milk mixture simmering until sauce thickens, about 1 minute. Stir in spinach, scallions and dill; cook, stirring constantly, until mixture starts to cling to pan bottom, 1 to 2 minutes longer. Remove from heat; stir in ½ cup of the cheese.  Toss scooped potato with half the sauce, seasoning to taste with salt and pepper. Divide filling equally among potatoes and top with remaining sauce, sprinkling remaining ¼ cup cheese over stuffed potatoes. Bake until warmed through about 12 minutes. Turn oven to broil; broil until golden brown, about 3 minutes longer. Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/spinach-feta-supper-spuds/