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Spinach-Feta Supper Spuds

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spinach feta supper spud

Spinach-Feta Supper Spuds
 
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Serves: 4 to 6
Ingredients
  • 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
Instructions
  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.

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

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