Baked Potatoes Florentine

Baked Potatoes Florentine
Servings: 4 Prep 5 mins Bake 400°F 10 mins Cook 8 mins Broil 2 mins Microwave 16 mins


  • 4 Idaho baking potatoes, about 8 ounces each, scrubbed
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 9 ounce bag baby spinach, coarsely chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 large egg, separated
  • 1 4 ounce package crumbled feta cheese

Make It

1. Heat oven to 400 degrees F. Pierce potatoes with a fork. Place on paper towels in microwave. Microwave on HIGH for 16 minutes, turning over halfway through.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and cook 5 minutes. Stir in half the spinach and cook down slightly. Add remaining spinach and cook until all is wilted, about 3 minutes. Season with 1/4 teaspoon of the salt and the pepper. Remove skillet from heat; transfer spinach mixture to a large bowl and cool slightly.

3. Line a small baking sheet with aluminum foil; place potatoes on foil. Carefully cut open potatoes; sprinkle with remaining 1/4 teaspoon salt.

4. Beat the egg white to stiff peaks. Once the spinach mixture has cooled slightly, stir in egg yolk and all but 2 tablespoons of the feta cheese. Fold the egg white into the spinach mixture. Divide spinach mixture evenly among potatoes (about 1/2 cup in each). Sprinkle all with remaining cheese.

5. Bake at 400 degrees F for 10 minutes. Increase heat to broil. Run potatoes under broiler for 2 minutes.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 345, Fat, total (g): 11, chol. (mg): 78, sat. fat (g): 5, carb. (g): 53, fiber (g): 7, pro. (g): 12, sodium (mg): 739, Percent Daily Values are based on a 2,000 calorie diet.