The (not so) Simple Potato

We love potatoes. Between Tony's Irish heritage and my love of starch, the potato is always welcome on our dinner table. I prefer mine plain with a little pepper. Tony reaches for butter or sour cream or cheese. This recipe found a happy medium for both of us: Spinach and Feta Potatoes.

Here are the basics:
4 potatoes
1/2 cup crumbled feta
1/4 cup milk
1 (10 ounce) package of frozen spinach, thawed and drained

Make sure you pierce the potatoes before the go in a 350F oven (otherwise they'll explode everywhere). The cooking time depends on the size of the potato, anywhere from 45 to 60 minutes. I've learned that you don't want to rush the process because no one likes a crunchy, raw potato. While the potatoes are baking, you can do something else (laundry, cleaning, studying, Pinterest). Make sure you set a timer to check on the spuds (otherwise, I would forget about them until I smelled them burning).

Let's fast forward a bit ... The potatoes are baked and have cooled for a couple minutes (hot potatoes!). Slice each in half lengthwise. I let them cool for a couple minutes because they were a little too steamy for me to hold them comfortably. While they're cooling, combine the spinach, feta, and milk in a medium sized bowl. I know the milk sounds kind of random, but I think it adds some creaminess. When ready, scoop the inside of the potato into the bowl. Leave about 1/4 inch of potato inside the skin, so you have a sturdy "bowl". Stir in the potatos with the spinach, feta, and milk. Place the potato halves on a cookie sheet, for easier transport. Divide the spinach filling between the eight potato halves. Return to the oven for 5 to 10 minutes, until the cheese is melting. Remove from the oven and allow to cool for another minute or two. If you take a bite now, you'll have "hot potato" voice and look ridiculous and you fan at your mouth and try to cool down the hot spuds.

And there you have it, the simple potato (potassium) adorned with spinach (yay dark leafy greens) and feta cheese (more calcium). Filling enough for dinner and makes great leftovers for lunch the next day.