Spinach and Feta Potatoes

Submitted by RedheadAblaze

"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!"

 

• Ready In: 1hr 5mins
• Ingredients: 10
• Yields: 4 potatoes
• Serves: 4

ingredients

• 4 baking potatoes (about 3 pounds)
• 1 1⁄2 tablespoons extra virgin olive oil
• 1⁄2 lb mushroom, sliced
• 2 bunches spinach, coarsely chopped (about 8 cups)
• 1 tablespoon white wine vinegar
• 8 ounces feta cheese, crumbled
• 3 tablespoons pine nuts
• 1 tablespoon fresh dill, chopped
• salt and pepper
• 2 tablespoons butter

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.