Ingredients
Scale
- 4–1 lb. potatoes
- 3 c. fresh chopped spinach
- ½ c. fresh chopped cilantro
- 3 medium size tomatoes diced
- 2 tbsp. minced garlic
- Salt and pepper to taste
- Olive oil for drizzling
- 1 tbsp. dried Italian seasoning
- 8 oz. feta cheese
- Parmesan cheese for topping
- Chopped prosciutto (optional)
Instructions
- Preheat the oven to 400 degrees
- Take the potatoes and rub them with olive oil and salt, then place them on a baking sheet. Insert the potatoes in the oven on the lowest rack and allow to cook for about an hour or until done. Turn the potatoes every 15 minutes to make sure that they cook thoroughly throughout.
- Once the potatoes are done, take them out of the oven and allow them to cool. This can take about 30 minutes.
- While the potatoes are cooling down, in a medium size bowl, add your chopped spinach, cilantro, diced tomatoes, and feta cheese and drizzle with olive oil. Do not use canned diced tomatoes or the frozen chopped spinach. It will not taste the same and it make not cook as well because of the added moisture.
- Turn to your potatoes and cut them in halves. With a spoon, scoop out the middle of the potato leaving a deep insert for the filling. You can save the middle part of the potatoes for mashed potatoes or some other potato dish.
- Begin to fill the potatoes with the spinach mixture and top with Parmesan cheese to your liking. If you are choosing to add the chopped prosciutto then you may add that in this step as well. Bake for 15 minutes on the top rack. Once they are finished baking, enjoy!