These Baked Potatoes Have the Flavors of Spanakopita Without All the Work

"As a family, we love the flavors of spanakopita, but I don’t always have time to make one from scratch," says Georgina Hayden, author of the cookbook 'Greekish'

Spanakopita can be labor intensive — so Georgina Hayden has the ultimate hack.

"As a family, we love the flavors of spanakopita, but I don’t always have time to make one from scratch. As a result, I make a handful of dishes spanakopita-ish — stuffed, baked potatoes are one of them," says the author of the Greekish cookbook.

Her feta and spinach-stuffed potatoes are "cheesy and comforting, with the lightness of the spinach and herbs," she says. Best of all: "It’s a great way of getting greens into all our diets."

Related: Get the Recipe for These 'Soft, Pillowy' Blue Cheese Biscuits with Guava Jam

Georgina Hayden's Spanakopita Baked Potatoes

4 medium-size (about 2½ lbs. total) russet potatoes

2 Tbsp. olive oil, divided

1½ tsp. coarse sea salt

¾ tsp. black pepper

3 Tbsp. unsalted butter

1 small bunch spring onions, trimmed and thinly sliced crosswise

1 small serrano chile, seeded, if desired, and finely chopped

2 cups finely chopped baby spinach (about 3½ oz.)

3 Tbsp. plain whole-milk Greek-style yogurt

1½ tsp. grated lemon zest (from 1 lemon)

5 oz. mature white cheddar cheese, shredded (about 1¼ cups)

¼ cup finely chopped mixed fresh tender herbs (such as flat-leaf parsley and/or dill), divided

3½ oz. feta cheese, crumbled (¾ cup)

1. Preheat oven to 400°. Pierce potatoes all over using a fork; rub with 1 tablespoon of the olive oil. Wrap potatoes in aluminum foil; bake until potatoes are tender when pierced using a fork, about 1 hour. Remove from oven, and let stand until just cool enough to handle, about 15 minutes.

2. Halve each potato lengthwise; scoop out flesh into a large bowl, reserving shells. Sprinkle with salt and pepper. Add butter, and mash with a potato masher until melted. Add spring onions, serrano, spinach, yogurt, lemon zest, ¾ cup of the cheddar cheese and 3 tablespoons of the herbs; stir until combined. Spoon mixture evenly into potato shells.

3. Stir together feta and remaining ½ cup cheddar and 1 tablespoon olive oil. Sprinkle cheese mixture evenly over potatoes. Bake at 400° until cheese is golden and bubbling, about 25 minutes. Sprinkle with remaining 1 tablespoon herbs, and serve immediately.

Serves: 8
Active time: 20 minutes
Total time: 2 hours, 20 minutes

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