This may sound surprising, but I'm not generally a big fan of potatoes or French fries... but this recipe is nothing short of amazing! We're a long way from the traditional baked potato stuffed with cheese, bacon, and sour cream. This recipe is a completely reinvented, healthier version of the classic dish.
Using a fork or the pointy end of a knife, prick the potatoes all over. Wrap them individually in aluminum foil.
Bake for 50 minutes or until the potatoes are tender. Remove from the oven and let cool for a few minutes.
Cut each potato in half lengthwise. Using a small spoon, carefully scoop out the potato flesh, making sure to leave a ½-inch (1 cm) "wall" all around.
Mash the scooped-out flesh using a potato masher. Mix in the chopped spinach, feta cheese, black olives, sun-dried tomatoes, yogurt, and olive oil. Season with salt and pepper to taste.
Scoop the filling back into the potato shells and serve.
Nutrition
Calories: 242kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.