An easy and unbelievably delicious Gluten-Free, Grain-Free and Vegetarian meal or side dish. So creamy and decadent tasting without any butter, heavy cream or milk! Perfect dish to make ahead and heat up for dinner on a busy day.
Spanakopita Stuffed Potatoes
Hearty, Nourishing and Crowd-pleasing!
New! I added a cooking videoto this page so you could see how simple it is to prepare these gluten-free Spanakopita Stuffed Potatoes.
Update May 2020: These Spanakopita Stuffed Potatoes have been on repeat here while staing home.
They are easy, delicious and satisfying!
Plus they make a large quantity and work well on their own or along side other proteins (anyone grilling in this gorgeous whether?) or veggies… which make them perfect for feeding a family!
Hope you love them as much as we do!
Spanakopita Stuffed Potatoes for the win!
These twice baked potatoes are hearty and decadent tasting, packed with goodness and a total crowd pleaser.
They make for a great vegetarian main or side dish alongside any protein of choice (the rest of my family loves them with simple grilled chicken or steak).
The potatoes are stuffed with a blend of baked potato, spinach, feta, onion, spices, fresh parsley and a small amount of cream cheese.
The cream cheese works wonders giving the potatoes a creaminess without using any butter, milk or cream.
They come together quickly (very little hands on time) and require only 7 ingredients + spices.
Here’s all you need:
spices — oregano, nutmeg, salt, pepper
For the spinach you can use frozen spinach, fresh spinach or a combination.
Best part is these are super easy to make and can be made partially or entirely ahead of time.
First thing is to bake the potatoes. These can be baked up ahead of time.
Next up saute the onion, then add the spinach and parsley to the sauteed onions.
Meanwhile spoon the baked potato out and add to a mixing bowl. The skins will become your bowl to re-stuff.
You mix the potato with cream cheese so that it’s super cream.
Add the warm spinach mixture and feta to the potato mix, and that is the stuffing of the potato.
If not serving immediately, we like to make the potatoes & filling ahead of time, then actually stuff and bake potatoes when ready to eat.
Alternatively, if we stuff and bake them but have extra they heat up well.
Whenever you’re ready, stuff the potatoes, top with feta and bake!
And they taste amazing!
The filling and the warm feta are so flavorful and delicious!
And they are hearty enough to be a main or a side dish depending on your preference.
Recipe adapted from Eating Well, we’ve been making a version of this recipe for years and it’s always a fan favorite!
Hope you love it as much as we do!
Scroll down to see the recipe and leave a comment if you try.
An easy and unbelievably delicious gluten-free, grain-free and vegetarian main or side dish. Hearty and decadent tasting but packed with goodness! Pro tip: make the potatoes & filling ahead of time. Stuff and bake potatoes when ready to eat, or stuffed them, baked them and just reheat. A great meal for meal prep and leftovers! Recipe halves well. Recipe adapted from Eating Well
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Side, Veggies
Cuisine: Gluten-Free, Vegetarian, Grain-Free
Serves: 8 stuffed potatoes
4 medium russet potatoes (8-10 ounces each), well scrubbed
1-2 tablespoons extra-virgin olive oil
1 heaping cup diced onion
1 10 oz container fresh baby spinach, chopped OR 4 cups any combination of fresh and/or frozen chopped spinach. If using frozen spinach make sure it is thawed and pat dry.
½ cup fresh parsley, chopped (or more to taste)
3 cloves garlic, minced
1 teaspoon dried oregano
¼ teaspoon nutmeg
½ cup cream cheese
¾- 1 teaspoon ground pepper (according to tastes)
¼ - ½ teaspoon kosher salt (according to tastes)
1 - 1½ cup crumbled feta cheese, divided (according to tastes)
Preheat oven to 400 degrees.
If you haven't already, pierce potatoes with the prongs of a fork or a knife 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.
Bake potatoes on center rack for 50-60 minutes until tender and starting to bubble through. Amount of time will vary on size of potato.
Let stand until cool enough to handle.
Reduce heat to 375 degrees F after potatoes are baked.
Heat oil in a large saute pan over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, 5-7 minutes.
Add spinach, parsley, garlic oregano and nutmeg and saute, stirring frequently until spinach cooked and hot, about 5 minutes.
Remove from heat and set aside.
Cut the baked and cooled potatoes in half and scoop the insides into a large mixing bowl. Place the skins on a baking sheet (covered with parchment paper) or in baking dish.
Add cream cheese, pepper and salt to the mixing bowl with potatoes. Beat with a hand mixer or stand up mixer until smooth.
Stir in the spinach mixture and ½ cup feta.
Pro Tip: Can prepare up everything up until this point ahead of time and store in the refrigerator. Then stuff and bake potatoes when ready to serve.
Stuff each potato skin with about ¾ cup of the filling each. Top each with remaining feta.
Bake and serve
Preheat oven to 375 degrees F
Bake stuffed potatoes for 20-30 minutes or until filling is steaming and the feta is browned, (if filling is warm, 15 to 20 minutes is all you'll need, may take closer to 30 if filling is cold)
Serve and enjoy!
Store any extra in the refrigerator and reheat. Or Store the potatoes and stuffing separately and stuff and bake when ready to eat.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...