I do potatoes. As in, if there's a pot luck or a family gathering, it's assumed that I will bring a potato something. And if it's not assumed, my husband will gladly tell everyone that I will be making some kind of potato something. (I love that he loves my cooking, btw.) Twice-baked potatoes are a potato staple. And yes, I have brought them to dinner parties.
The thing is, cheddar is a hard commodity to find outside of the US--at least, in the countries I've lived in--and it's non-existent here. And although cheddar isn't a prerequisite to making good twice-baked potatoes (far from it!), the sharpness of the cheese does give a good flavor. Especially when paired with bacon. Oh, bacon....
But feta! Feta is bounteous in BiH and has an edgy taste all its own which I've come to appreciate more and more. So I whipped up some spinach feta twice-baked potatoes for dinner. The tangy-ness of the feta and the cool overtones of spinach made this a fabulous twist on the typical twice-baked. Give this one a try!
Spinach and Feta Twice-Baked Potatoes
4 large baking potatoes
1/4 cup milk
1-2 tablespoons butter, to taste
1/4 teaspoon salt, more to taste
1/3-1/2 cup frozen spinach, thawed and drained (I used about 6 tablespoons worth, but could have easily used more)
1/2 heaping cup feta, crumbled
1) Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
2) When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potato insides with a potato masher. Add milk, butter, salt and pepper.
3) Reserve about 2 tablespoons feta, and fold in spinach and remaining feta cheese.
4) Fill potato shells with mashed potato mixture. Put reserved feta on tops of potatoes. Place on an ungreased cookie sheet.
5) Increase oven temperature to 400°F. Bake about 20 minutes or until hot. Enjoy!