Spinach and Goat Cheese Stuffed Potatoes

Baked potatoes can be stuffed with a great variety of ingredient combinations, from bacon and cheddar cheese to barbecued chicken to chili. This recipe is a meatless version featuring fresh baby spinach and one of our favorite flavor combinations – goat cheese, sun-dried tomatoes and pine nuts.

Spinach and Goat Cheese Stuffed Potatoes

Spinach and Goat Cheese Stuffed Potatoes

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes

These baked potatoes, stuffed with fresh spinach, sun-dried tomatoes, pine nuts and goat cheese are hearty enough to make a delicious meatless dinner.

Ingredients

  • 4 medium baking potatoes, scrubbed
  • 6 tablespoons butter, divided
  • 1/4 cup onion, finely chopped
  • 1 clove garlic, very finely chopped
  • 1/4 cup sun-dried tomatoes, chopped
  • 2 tablespoons pine nuts
  • 5 ounces baby spinach leaves
  • 1/2 cup crumbled goat cheese
  • 2 tablespoons heavy cream (optional)
  • Salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 425°F. Make several small slits in the potatoes with the tip of a sharp knife to vent them.
  2. Bake the potatoes for 1 hour, or until they can be easily pierced with a knife. Remove from the oven, reduce the temperature to 350°F, and allow the potatoes to cool for a few minutes before handling.
  3. While the potatoes bake, heat 2 tablespoons of the butter in a large pan over medium heat. Add the onion and sauté until soft and translucent, 2 to 3 minutes. Add the garlic and continue cooking 1 minute longer. Add the sun-dried tomatoes and pine nuts, sauté 1 minute, then add the spinach, and continue cooking until wilted and nicely combined with the other ingredients. Season to taste with salt and pepper and set aside.
  4. Once the potatoes have cooled, cut a 1/4-inch thick slice from the top of each. Using a teaspoon, scoop the flesh into a mixing bowl, leaving about 1/4-inch of the potato "wall" in tact. Be careful not to break the skins.
  5. Add the remaining 4 tablespoons of butter along with the cream (if using) to the potatoes and mash with a fork. Fold in the goat cheese, reserving a little for garnish.
  6. Spoon equal portions of the potato-cheese mixture back into each potato, pressing it against the sides to make a cavity for the spinach down the center. Add a portion of spinach to each potato, and top with a little of the reserved goat cheese.
  7. Return the potatoes to the oven and bake for 5 to 7 minutes, or until the cheese on top has softened.