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.