Spinach & Feta Twice-Baked Stuffed Potatoes

Yesterday was Mark’s birthday…he’s finally as old as I am!  Are you a cougar if you’re nine months older than your husband?  Hmmmmm…..

For every single birthday dinner I can remember, Mark has requested steak for dinner.  He isn’t hard to please!  His choice this year was a big ol’ T-Bone.  He’s so simple when it comes to special dinners, just give him meat….preferably beef…preferably a steak…preferably a BIG ASS STEAK!  That’s exactly what he got. 

His choice of sides?  If you go to the trouble of making a twice baked potato, he gets REALLY happy!  So I came up with a new version for him with spinach and feta and green onions…kind of a Greek take on the traditional stuffed potato....and he loved it!  What else to complete the meal?  Crisp grilled fresh asparagus with just a drizzle of lemon juice.  

Yet another birthday gone by, celebrated in his very favorite way.  He is happy as he can possibly be....okay, without winning the lottery. 

Whoops!  Except I forgot to mention that NO birthday dinner for Mark is complete without a BEER!  Happy Birthday, Marky-pooh!

Spinach & Feta Twice-Baked Stuffed Potatoes

Makes 4

• 4 baking potatoes, baked
• 1 package frozen chopped spinach, thawed, squeezed dry, dry, dry!
• 4 green onions, sliced thinly, well into the green
• 4 ounces feta cheese, crumbled
• 4 tablespoons heavy cream
• 4 tablespoons sour cream
• freshly ground black pepper, to taste - don't be stingy
• 1/2 teaspoon oregano
• Jane's Crazy Salt, to taste
• 1/2 teaspoon granulated garlic

 Cut a thin slice off the top off each potato, lengthwise.  Carefully scoop out the potato, leaving an 1/8" edge, into a bowl.  Fluff the potato in the bowl and break up well.  Add DRY spinach and onions - fluff again.
 

Add the cream, sour cream feta and seasonings.  Mix well and spoon back into shells.* 
 

Bake at 400 degrees until the tops are golden.

*There will be more filling than you can fit into the shells - put what's left into small buttered ramekins for another meal.

Print this post