Spinach and Feta Stuffed Baked Potato

This savory stuffed potato takes its cue from the filling in the classic Greek pie, spanakopita. Forget the phyllo dough, this simple meal relies on a warm baked potato to swaddle the mix of sautéed baby spinach and onions with bits of salty feta cheese.

First, Bake Your Potato: 3 Ways

Before you can stuff your potato with this glorious filling, you've got to cook it. There are options aplenty, so choose what works best for you.

How To Bake a Potato in the Microwave: If you're in a hurry, take to the microwave. This gets the job done in about 10 minutes.

How To Bake a Potato in the Oven: The classic method produces ultra-crispy skin and a fluffy texture. You need close to an hour for this preparation, but the texture of the potato is superior. Bake a big batch on the weekend to have on hand throughout the week.

How To Bake a Potato in the Slow Cooker: Want to make sure you can have baked potatoes for dinner and don't want to wait the hour for them to cook when you get home? Choose the slow cooker. You'll need eight to 10 hours on low, so this is actually something that works with our workday — including the commute!

How to Make This Spinach and Feta Stuffed Potato

Heat about 1 tablespoon of olive oil in a large sauté pan. When hot, add about 2 tablespoons of diced onion and stir to combine. Cook over medium heat until soft, 3 to 4 minutes. Add about 2 cups baby spinach, season with a pinch of salt and pepper, and cook until the spinach is wilted, 2 to 3 minutes. Remove the pan from the heat and stir in 2 tablespoons of crumbled feta.

Cut the cooked potato lengthwise and gently pull it open without splitting in half, then use a fork to fluff the inside of the potato. Spoon the spinach-feta mixture into the potato and serve immediately.

All it takes is an inspired topping to turn a plain potato into a tiny miracle on a busy weeknight. This series will open your eyes to all the ways the humble potato can be loaded up with the help of no more than four common pantry ingredients

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