Stuffed baked potatoes
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.
SERVES
4
Ingredients
- 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
Directions
- Preheat the oven to 400°F (200°C).
- Using a fork or the pointy tip of a knife, prick the potatoes all over. Wrap them individually in aluminum foil.
- Bake for 50 minutes or until the potatoes are tender. Remove from the oven and let cool for a few minutes.
- 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.
- 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.
- 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.
