Spinach Feta Twice Baked Potato Boats

Spinach Feta Twice Baked Potato Boats are made healthier with fresh baby spinach, plain yogurt, cow’s milk feta, and Parmesan cheeses for an exciting and memorable side dish. This post is sponsored by the United Dairy Industry of Michigan. All opinions are my own.

I’ve made no secret of my affinity for cheese and potatoes. Warm, potato dishes are the ultimate in comfort food, and cheese? Well, cheese makes the world a better place. Combine cheese and potatoes into one delectable dish, and I’ll likely stay at the table until I’ve personally accounted for every last bite. In fact, I’ve been known to throw an elbow (or two) at a family gathering to ensure that I don’t miss out on my fair share of the cheesy potatoes on the buffet table. And don’t even get me started on twice baked potatoes! Those little boats of carbaliciousness make me swoon, what with all of the buttery, sour creamy, cheesy goodness inside.

Potatoes + Dairy + Me = BFF

However, such richness is usually a special occasion thing because regular indulgence in all of those calorie laden carbs can make a girl’s yoga pants a little snug. Or so I’ve heard…

Since the month of March is National Nutrition Month, I am partnering with The United Dairy Industry of Michigan to develop a few healthy recipes using Michigan dairy products.

I knew immediately that I wanted to remake a swoon-worthy twice baked potato into a healthier option, so that we didn’t have to wait for a special occasion to enjoy them.

My twice baked Potato Boats are much lighter and packed with healthy goodness. Best of all,  they’re both economical and relatively simple to put together.

Start by baking four large russet potatoes directly on the oven rack. While the potatoes are baking, wilt a few cups of baby spinach before giving it a good chop. Sauté a little garlic in a smidgen of butter, and then stir in the yogurt, cow’s milk feta, and Parmesan cheeses and continue to cook the sauce until it’s smooth and creamy.

That there cheese sauce makes my heart sing!

Once the potatoes are soft and inviting, slice them in half lengthwise and scoop out most the interior flesh. Place the insides into a large bowl.  Pour the warm cheese sauce over the potato flesh. Then, mash it with a potato masher. The filling should be mostly smooth but still has enough chunky potato pieces to be interesting. Evenly scoop the filling into each potato boat.

Place the filled potato boats onto a lined baking sheet, sprinkle the tops with additional cow’s milk feta cheese, and pop them in the oven for a few more minutes until they start to brown.

Hello, Gorgeous. Do you come here often? 

Serving twice baked potato boats alongside even a simple meal will elicit a few cheers.

They elevate an ordinary dinner into something really special.  At about 70 cents per side dish serving, these dairy-laden potatoes are an affordable luxury that can be enjoyed everyday.

♥♥♥

Yields 8

Spinach and Feta Twice Baked Potato Boats

Creamy twice baked potatoes are made healthier with fresh baby spinach, plain yogurt, cow’s milk feta and Parmesan cheeses, making them an exciting memorable and side dish.

30 minPrep Time

1 hr, 20 Cook Time

1 hr, 50 Total Time

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Ingredients

• 4 large russet potatoes
• 3 C. fresh baby spinach, rinsed and patted dry
• ½ tsp. water
• 2 Tbs. unsalted butter
• 2 garlic cloves, peeled and minced
• 6 oz. reduced-fat (NOT non-fat) cream cheese, cubed and softened
• ½ C. plain Greek style low fat yogurt
• ½ C. crumbled cow’s milk feta cheese, divided
• ¼ C. parmesan cheese, freshly grated
• ¼ tsp. kosher salt
• 1/8 tsp. black pepper
• ¼ tsp. dried oregano

Instructions

1. Preheat the oven to 450 degrees F.
2. Rinse and scrub the potatoes before lightly pricking them all over with a fork. Place the potatoes directly on the oven rack to bake for 45 to 50 minutes, or until the flesh easily gives way when poked with a fork.
3. While the potatoes are baking, wilt the spinach with ½ teaspoon of water in a small skillet set over medium heat, stirring frequently, until all of the water has evaporated. Transfer the spinach to a cutting board and give it a rough chop. Melt the butter in the skillet before adding the garlic. Sauté the garlic in the butter for 30 to 40 seconds or until it becomes fragrant, but not brown. Add the garlic to the chopped spinach.
4. Reduce the heat to medium-low. Melt the cubed cream cheese in the skillet, along with the yogurt, half of the crumbled cow’s milk feta cheese, and the Parmesan cheese, stirring continuously. Once the cheeses have melted and combined with the yogurt, season the mixture with the salt, pepper, and oregano. Turn off the heat. Taste the sauce and adjust the seasonings according to taste.
5. Once the potatoes are easily pierced with a fork, remove them from the oven and reduce the oven temperature to 400 degrees F.
6. Slice the potatoes in half lengthwise. Carefully scoop the potato flesh out of the skins, leaving a ¼-inch margin of flesh around the sides and bottom of the potato skin. Place the scooped potato flesh into a large bowl. Pour the cheese mixture over the potato flesh, and then smash it all together with a potato masher until the filling is mostly smooth but still has enough chunky potato pieces to be interesting. Fold the wilted spinach and garlic into the potato mixture to combine.
7. Place the empty potato boats onto a half sheet pan that has been lined with parchment paper or a silicone baking mat. Evenly spoon the filling back into the potato boats, while also spreading it to meet the interior edges. Sealing the interior edges with filling with ensure the potato boat does not dry out in the oven. Sprinkle 1 ½ teaspoons of the reserved cow’s milk feta over each filled potato boat. Softly depress the feta to adhere.
8. Bake the filled potato boats for an additional 20 minutes, or until the filling is set and the feta just begins to brown.
9. Serve one potato boat per person to accompany an entrée. Better yet, make it a meal by doubling up with two potato boats per person, served alongside a mixed greens salad.

Notes

Recipe yields 8 Potato Boats (4 Main Dish Servings or 8 Side Dish Servings) - Price per Serving = $1.40 (Main Dish) or $0.70 (Side Dish)

7.8.1.2

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https://comfortablydomestic.com/2014/03/spinach-feta-potato-boats/

Comfortably Domestic - 2016