A delightful twist on baked potatoes, filled with a flavorful Mediterranean-inspired spinach and feta mixture.
Preheat your oven to 400°F (200°C). Place the baking potatoes on a baking sheet and bake until tender, about 1 hour.
Pierce the potatoes with a fork before baking to allow steam to escape and prevent bursting.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Stir constantly to prevent the garlic from burning, which can make it bitter.
Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.
If the spinach releases too much liquid, drain it to keep the filling from becoming soggy.
Squeeze the juice of the lemon over the spinach mixture and stir in the crumbled feta cheese. Season with salt and pepper to taste.
Taste the mixture and adjust the seasoning as needed for a balanced flavor.
Cut open the baked potatoes and fluff the insides with a fork. Spoon the spinach mixture into each potato.
Be gentle when fluffing the potato insides to avoid tearing the skin.
Top each stuffed potato with a dollop of plain yogurt and serve warm.
For a touch of color, sprinkle with chopped parsley or paprika before serving.
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