It’s a match made in heaven.
EatingWell
I didnt grow up on potatoes.
Coming from a Chinese household, we primarily ate one of two carbs at dinner: rice or noodles.
Photo:EatingWell
While they were tasty, I still didnt get the hype behind potatoes.
Then, one day, the chef made twice-baked potatoes and my mind was forever changed.
If youve not hadtwice-baked potatoes, theyre essentially the fried rice of the potato world.
Theyre as decadent and delicious as they sound, but they arent exactly the lightest side dish.
And the recipe that emerged wasSpanakopita Loaded Potatoes.
and baked them again.
And Ill take any opportunity I have to add in greens when Im cooking.
The health benefits of dark leafy greens, like kale, spinach, chard and collards, abound.
Plus, youll get a boost of fiber, which is a nutrientmost of us dont eat enough of.
I like to make theseSpanakopita Loaded Potatoesahead of time for a dinner party.
I assemble them through Step 5 and refrigerate them until I’m ready to bake them.
you’re able to also use this recipe as inspiration and switch up the flavor profile.
Try chard, kale or chopped broccoli.
This is also delicious with other flavorful cheeses, such as Gruyere, Cheddar or smoked Gouda.
Try thyme, rosemary or basil.
If you dont have cream cheese, sour cream or strained yogurt work too.
you might even stir in some bacon, chickpeas or cooked chicken for an extra boost of protein.
Ive even used sweet potatoes instead of russets.
Though when I asked my husband, he said he likes the original recipe the best.
