I made these two weeks ago and the kids have been bugging me to make them again, so tonight's the night. They are really good - I mean if kids are going to ask for potatoes that contain spinach they must be good right?
6 baking potatoes
1 1/2 tablespoons extra-virgin olive oil
1/2 pound mushrooms, sliced
approx 8 cups baby spinach, coarsely chopped
1 tablespoon white wine vinegar
8 ounces goat feta cheese, crumbled
3 tablespoons pine nuts
1 tablespoon chopped fresh dill
Salt and pepper
- Preheat the oven to 400°. Bake the potatoes until cooked through, about 50 minutes.
- Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl.
- Add the remaining 1/2 tablespoon olive oil to the skillet; add the spinach and cook until wilted. Stir in the vinegar and cook for 1 minute. Add the spinach to the mushrooms; add the feta and stir until mostly melted. Stir in the pine nuts and dill; season with salt and pepper.
- Cut each potato in half, scoop out potato, and add to the spinach, mushroom & feta mixture. Mix throughly and scoop back into potato skins.