Twice-Baked Greek-Style Potatoes Are Worth the Carbs

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.

THE RECIPE

INGREDIENTS

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

INSTRUCTIONS

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.
Use a spoon to scoop the flesh of the potatoes from the skin, leaving a bit of the flesh around the edges. Add the flesh into a large bowl and set the skins aside. Add the Greek yogurt, butter, milk, and salt and black pepper to the potatoes. Use a hand mixer and blend until smooth.
Fold the spinach mixture into the smooth potato mixture. Place the potato skins back on the baking pan. Divide the potato mixture evenly between the four skins and spoon the mixture into the skins. Place back in the oven for 3-5 minutes.
Remove and garnish each half with the Feta cheese and tomatoes. Serve warm.

This recipe adapted from: www.brit.co