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.
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
Course: Dinner, Veggies, Side
Cuisine: Gluten-Free, Vegetarian, Grain-Free
Servings: 8stuffed potatoes
Author: Healthy Gluten-free Family
4medium russet potatoes8-10 ounces each, well scrubbed
1-2tablespoonsextra-virgin olive oil
1heaping cup diced onion
1 10ozcontainer fresh baby spinachchopped OR 4 cups any combination of fresh and/or frozen chopped spinach. If using frozen spinach make sure it is thawed and pat dry.
1/2cupfresh parsleychopped (or more to taste)
¾- 1teaspoonground pepperaccording to tastes
1/4 - 1/2teaspoonkosher saltaccording to tastes
1 - 1 1/2cupcrumbled feta cheesedivided (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 ...