Spinach and Feta Potato Skins

1. 1

   Pierce potatoes with a fork and bake at 400F for 30 minutes, then allow to cool for at least 20 minutes.

2. 2

   Meanwhile, heat the olive oil in a medium pan over medium heat, then add the spinach and wilt for 1-2 minutes until just cooked through.

3. 3

   Set aside to cool.

4. 4

   In a small bowl, combine the scallions, cream cheese, milk, feta, half the parmesan cheese and salt and pepper to taste.

5. 5

   It should be a little chunky from the feta.

6. 6

   Slice each potato in half lengthwise, then into three wedges.

7. 7

   Using a spoon, scoop out an indent in each wedge to give the spinach-feta mixture something to sit in.

8. 8

   They should look like little boats.

9. 9

   Preheat the broiler, and finely chop the spinach and fold it into the spinach-feta mixture.

10. 10

    Fill each potato skin with the mixture (about a heaping tablespoon each).

11. 11

    Sprinkle the tops of the skins with parmesan cheese and broil for 5 minutes or until tops are golden-brown and crispy and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.