Baked Stuffed Mediterranean Potatoes

Simple stuffed potatoes. I love these served on the side but after you put all the fillings in, the whole potato was always too much for me, so I make mine if halves. I cook my potatoes in the microwave, use frozen spinach and few other ingredients and just finish in the oven to crisp up. Serve with a creamy yogurt, scallion and lemon topping and you have an amazing side dish. My favorite is to serve this with grilled lamb chops, but the possibilities are endless. I also make baked chicken thighs (bone in, skin on) marinated over night in lemon, olive oil, red pepper, garlic (lots) and oregano. It is a great easy marinade and goes perfect with these potatoes.

• Ready In: 40 mins
• Serves: 8
• Yields: 8 Stuffed Potato Halves

Ingredients

• 4  large russet potatoes
• 1 (7 ounce) box  frozen leaf spinach
• 1  medium onion, diced fine
• 1  tablespoon garlic, minced
• 4  large plum tomatoes, seeded and diced
• 1⁄2 cup black olives, sliced
• 2⁄3 cup  crumbled feta cheese (you can use a little less if want, I love feta in this)
• 1  tablespoon olive oil
•  salt
•  pepper
• 1 (8 ounce) container plain yogurt
• 2  scallions, diced fine (green only)
• 1⁄2 teaspoon lemon juice

Directions

1. Potatoes -- Make it simple. I just cook mine in the microwave. You can use the old fashioned method in the oven which is just fine. Wash them well, and poke once or twice on the top with a knife so they don't explode as they cook. Now, I can't give you an exact time, because everyone's microwave is different and everyone's potatoes will be different. But for the most part, about 10-15 minutes. I make sure to turn them over a couple of times during cooking. You want them soft when you insert a knife, but not mushy. Set to the side and let them cool enough so you can handle them.
2. Filling -- While the potatoes cool, make your filling. It just takes a few minutes. In a small sauce pan on medium high heat, add the olive oil, onion, garlic and cook until soft, about 2-3 minutes. Then add in the spinach and cook just a couple of minutes, breaking it up as it cooks. Add the olives and check for seasoning. Go easy on salt as Feta and olives are both salty and cook 1 more minute. Remove from the heat and add in the tomatoes and feta.
3. Stuffing -- Cut in potato in half and scoop out some of the flesh. I don't mix the potato back in so only scoop out 1/2, leaving a good amount of potato left in the skin.
4. NOTE: Don't throw that extra potato out. Put in a plastic baggie in your refrigerator. Use in a omelette, or make some potato croquettes, add to some mushrooms, onions, pepper and make a stir fry for a easy side dish, or freeze and use to thicken soup or stews. And if there is any filling left, just mix that with the left over potato and reheat for a great side with some steaks, or eggs in the morning.
5. Stuffing the Potatoes -- Simply spoon the filling in and pile high.
6. Bake -- Preheat the oven to 400 degrees. Place your potatoes on a small baking sheet lined with foil or parchment for easy clean up and bake 20-25 minutes. Remember, you are just reheating the potato and the filling.
7. Sauce -- As the potatoes cook, just mix the scallions with the yogurt and the lemon juice.
8. Serve -- Top the potatoes with a scoop of the sour cream and enjoy! And remember, some grilled lamb chops or chicken goes great with these stuffed spuds.