Monday, August 22, 2016
Starving-Student Spinach and Feta-Stuffed Potatoes
One 10-ounce package of frozen chopped spinach, thawed and drained
1/4 cup of milk
1 scallion, green part only, thinly sliced
1/2 cup of finely crumbled feta cheese
Bake the potatoes until it is done but still firm.
When the potatoes are firm enough to handle, cut each one in half lengthwise. Scoop out the inside of each potato, leaving a sturdy shell, about 1/4-inch thick all around.
Transfer the scooped out potato flesh to a mixing bowl and mash it coarsely. Add the remaining ingredients and stir it to combine everything well.
Stuff the mixture back into the shells. Heat the filled shells in the oven and serve.