Mediterranean Stuffed Potatoes
- 1 large russet potatoes
- 4 oz cream cheese or dairy-free cream cheese room temperature
- ¼ cup milk or dairy-free milk of choice we've used 1% and 2% , though any milk will work
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¼ cup red onion, diced
- 3-5 cloves garlic, minced
- ½ teaspoon oregano
- ½ cup jarred marinated artichokes, diced
- 2 cups fresh baby spinach
- ¼ - ½ cup sun dried tomatoes, diced I used jarred and marinated in oil, though any will do. If you love sun-dried tomatoes use 1/2 cup, if you like but don't love them, try 1/4 -1/3 cup.
- ⅓ cup crumbled feta more or less according to taste
- 2 tablespoons fresh parsley, finely chopped
Bake the potatoes
- Preheat oven to 400 degrees F.
- Prepare the potatoes by rinsing and drying them, then using the prongs of a fork, pierce the potatoes in a few places - this will allow some of the steam to escape while baking and prevent the potato from splitting open or exploding in the oven
- Optional, for a crispy outside, lightly oil the potatoes with olive oil or oil of choice.
- Then place on a baking sheet and bake 50 minutes, or until the potato is cooked -- it will be crisp on the outside, tender to the touch and starting to bubble through. Time may vary depending on potato size (up to 60 mins).
- Let stand until cool enough to handle.
Make the filling
- Raise oven temperature to broil.
- Heat up vegetables: Heat olive oil in a saute pan over medium heat. When hot and shimmering (not burning), add red onion and saute 5-7 minutes or until tender. Add garlic and oregano and saute another minute or two. Mix in the artichokes. Then stir in the spinach and saute until it wilts. Set aside.
- When the potatoes are cool enough to handle, slice the potatoes in halve lengthwise and scoop out the inside of the potato into a large mixing bowl. Place the skins on a baking sheet or in baking dish.
- Add cream cheese, milk, salt and pepper to the mixing bowl with potatoes. Beat with a hand mixer or stand up mixer until smooth.
- Add warmed veggies to the potatoes and mix to combine. Then stir in sun-dried tomatoes. Do not over mix the sun-dried tomatoes or the potatoes will get a reddish tint-- will still taste great but just a heads up!
- Spoon the potato mix into each potato skin. Top with feta and broil for 5-7 minutes or until gets golden on edges.***
- *** If you opt to prepare the potatoes ahead of serving and need to reheat, top the stuffed potatoes with feta and bake at 400 degrees for about 20 minutes to warm, then raise temperature to broil and bake an additional 5 minutes to make the tops golden.
- Top with fresh parsley and enjoy!
- Fully baked stuffed potatoes store well in the refrigerator in a sealed container for several days and reheat well in the microwave or oven.
- You could bake the potatoes and stuff them with the vegetable potato mix, then refrigerate until ready to serve. Top with feta and bake.
- You could make them entirely including baking with the feta, then just reheat in the microwave.