Spinach Baked Potato

2 Reviews
ADD YOUR REVIEW
Photo: John Autry; Styling: Leigh Ann Ross
Total Time
20 Mins
Yield
4 servings (serving size: 1 topped potato)
By Ann Taylor Pittman
January 2011
RECIPE BY Cooking Light

Ingredients

  • 4 (6-ounce) Yukon gold potatoes
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1/4 cup vertically sliced red onion
  • 3 garlic cloves, thinly sliced
  • 1 (9-ounce) package fresh spinach
  • 1/2 cup crumbled feta cheese

Nutritional Information

  • Calories 255
  • Fat 8.1g
  • Satfat 2.8g
  • Monofat 4.4g
  • Polyfat 0.6g
  • Protein 7.7g
  • Carbohydrate 39g
  • Fiber 5.2g
  • Cholesterol 13mg
  • Iron 3.7mg
  • Sodium 358mg
  • Calcium 121mg

How to Make It

Step 1

Pierce each potato several times with a fork. Microwave at HIGH 13 minutes or until tender, turning after 7 minutes.

Step 2

Combine oil and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Heat vinaigrette in a large skillet over medium-high heat. Add onion and garlic; sauté 2 minutes. Gradually add spinach; toss until wilted. Divide spinach among potatoes. Top each with 2 tablespoons crumbled feta cheese.

Step 3

 

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Ratings & Reviews

laebrown's Review

laebrown
February 04, 2014
Taking the recipe at face-value, I found the results fairly bland and unsatisfying. I made everything exactly as stated, but would double the vinaigrette (or halve the spinach) in the future - the spinach soaked up and overpowered the other flavors. Feta is also too dry of a cheese for this recipe; a melty mozzarella or gouda would have been much more gratifying. I don't see myself repeating this recipe.

SDanielson1973's Review

SDanielson1973
January 09, 2011
Another winner. My daughter loved this. We used goat cheese instead of feta though, and threw a couple cherry tomatoes in with the spinach while it was wilting.
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