When a carb craving hits, go for twice-baked, Greek-style potatoes to make it worthwhile. This recipe is not only easy to make and filling, but added veggies like onion, spinach, and tomatoes give the dish vibrant color. This recipe is for two potatoes and can serve two to four people, and it can easily be reduced in half. Whatever the day calls for!
2 large Russet potatoes, scrubbed clean and dried
1-1/2 Tablespoons olive oil, divided
1 Tablespoon onion, diced
1 garlic clove, minced
2 cups fresh spinach, packed
1/4 cup plain Greek yogurt
2 Tablespoons butter
2 Tablespoons milk
salt and black pepper to taste
2-4 Tablespoons crumbled Feta cheese, divided
4 cherry tomatoes, chopped into small pieces
Preheat the oven to 425 degrees Fahrenheit. Line a baking pan with aluminum foil. Use a fork to pierce each potato all around. Use your hands to rub 1/2 tablespoon of the oil over each potato and place on the baking pan. Bake for 50-60 minutes, turning once or twice as they cook, until the potatoes are soft, as tested with a fork. Remove from the oven and use a sharp knife to carefully cut in half, lengthwise. Allow the potatoes to sit for several minutes.
While the potatoes sit, add the remaining olive oil to a large skillet over medium heat. When hot, add the onion and cook for several minutes or until the onion begins to soften. Add the garlic and cook for 30 seconds or so. Turn off the heat and add the spinach to the still-hot skillet. Stir so the spinach wilts slightly, and set aside.