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These stuffed baked potatoes are taken to the next level, stuffed with spinach, olives, sundried tomatoes and greek yogurt as a binder.

STUFFED POTATOES (Yogurt Every Day - PAGE 115)

Hubert Cormier
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Entree
Cuisine Canadian
Servings 4 servings
Calories 242 kcal

Ingredients
  

  • 4 whole Russet Potatoes
  • 1 ½ cups Chopped Spinach
  • ½ cup Crumbled Feta Cheese
  • ¼ cup Pitted Black Olives
  • 6 whole Sun-dried tomatoes drained and chopped
  • ½ cup plain Greek Yogurt
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 pinch Salt and pepper to taste

Instructions
 

  • Preheat oven to 400F (200C)
  • 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.

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