Stuffed baked potatoes

By Hubert Cormier
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This may sound surprising, but I’m not generally a big fan of potatoes or French fries . . . but this recipe is nothing short of amazing! We’re a long way from the traditional baked potato stuffed with cheese, bacon, and sour cream. This recipe is a completely reinvented, healthier version of the classic dish.



  • 4 russet potatoes
  • 1 1/2 cups chopped spinach
  • 1/2 cup crumbled feta cheese
  • 1/4 cup pitted black olives
  • 6 sun-dried tomatoes, drained and chopped
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper, to taste


  1. Preheat the oven to 400°F (200°C).
  2. Using a fork or the pointy tip of a knife, prick the potatoes all over. Wrap them individually in aluminum foil.
  3. Bake for 50 minutes or until the potatoes are tender. Remove from the oven and let cool for a few minutes.
  4. Cut each potato in half lengthwise. Using a small spoon, carefully scoop out the potato flesh, making sure to leave a one centimeter “wall” all around.
  5. Mash the scooped-out flesh using a potato masher. Mix in the chopped spinach, feta cheese, black olives, sun-dried tomatoes, yogurt, and olive oil. Season with salt and pepper to taste.
  6. Scoop the filling back into the potato shells, and serve.

Excerpted from Yogurt Every Day Hubert Cormier. Copyright © 2017 Hubert Cormier. Food photography by Catherine Côté. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved. 

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