Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

I got this recipe from the June-July 2008 Rachael Ray mag. It's delicious! The flavors all go amazingly together. Even better - it's cheap and easy. This is a MUST TRY!

Ingredients Nutrition

Directions

  1. Preheat the oven to 400°. Bake the potatoes until cooked through, about 50 minutes.
  2. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over mediumhigh heat. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl.
  3. Add the remaining 1/2 tablespoon olive oil to the skillet; add the spinach and cook until wilted. Stir in the vinegar and cook for 1 minute. Add the spinach to the mushrooms; add the feta and stir until mostly melted. Stir in the pine nuts and dill; season with salt and pepper.
  4. Cut a deep "X" into the top of each potato and squeeze together to open. Add 1/2 tablespoon butter to each potato then generously stuff each with the spinach mixture.

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