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Preheat oven to 400°F.
Pierce potatoes in several places with a fork. Bake directly on the center rack until tender, 50 to 60 minutes. Let stand until cool enough to handle.
Meanwhile, heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft, 2 to 4 minutes. Add spinach, garlic and oregano; cook, stirring, until hot, about 4 minutes. Remove from heat.
Reduce oven temperature to 375°F.
Cut the potatoes in half and scoop the insides into a bowl. Place the skins in a 9-by-13-inch pan. Add cream cheese, pepper and salt to the bowl. Beat with a hand mixer or mash with a potato masher until smooth. Stir in the spinach mixture and 1/2 cup feta. Stuff each potato skin with about 3/4 cup of the filling. Top each with 1 tablespoon of the remaining feta.
Bake until the filling is steaming and the feta is browned, 25 to 35 minutes.