Stuffed Baked Potatoes with Spinach, Garlic & Cheese
Ingredients
4 large russet potatoes
2 tbsp olive oil
Salt & black pepper, to taste
Filling
1½ cups cooked chicken, diced
(optional – you can skip for vegetarian)
1 cup fresh spinach, chopped
2 cloves garlic, minced
½ cup cream cheese or ricotta
½ cup mozzarella or Monterey Jack, shredded
¼ cup feta or Parmesan, crumbled
1 tbsp lemon juice
1–2 tbsp butter
Topping
Extra chopped parsley or spinach
Olive oil drizzle
Instructions
1. Bake the potatoes
Preheat oven to 400°F (200°C).
Scrub potatoes, poke with a fork, rub with olive oil and salt.
Bake directly on rack 50–60 minutes until tender.
2. Prepare the filling
Sauté garlic in a little olive oil for 30 seconds.
Add spinach and cook until wilted.
Stir in chicken (if using), cream cheese, butter, lemon juice, salt & pepper.
Remove from heat and mix in shredded cheese.
3. Stuff the potatoes
Slice potatoes lengthwise.
Scoop out flesh, leaving a thick shell.
Mash potato flesh into the filling mixture.
Spoon filling back into the potato shells.
4. Bake again
Return to oven and bake 15–20 minutes until golden and bubbly.
5. Serve
Finish with feta, herbs, and a drizzle of olive oil.
Serve hot with lemon wedges on the side.
Stuffed Baked Potatoes with Spinach, Garlic & Cheese
