GRECIAN POTATO CUPS

Grecian Potato Cups image

If you like stuffed potato skins, you'll love these little cups filled with feta cheese, spinach, onion and more. They're easy for guests to take and enjoy from a buffet.-Nicole Filizetti, Grand Marais, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 1h35m

Yield 8 servings.

Number Of Ingredients 10

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Ingredients

8 medium red potatoes (about 2-1/4 pounds)
4 tablespoons olive oil, divided
1 teaspoon salt
3/4 teaspoon pepper
1 medium onion, finely chopped
1 teaspoon dried oregano
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon lemon juice
1-1/2 cups (6 ounces) crumbled feta cheese

Steps:

Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake until tender, 40-45 minutes., Increase oven setting to 450°. When cool enough to handle, cut each potato crosswise in half. Scoop out pulp, leaving 1/4-in.-thick shells. (Save removed potato for another use.) If necessary, carefully trim bottom of cups so potatoes will sit upright. Rub 3 tablespoons oil over inside and outside of potatoes., Place potato cups on two 15x10x1-in. baking pans, cut side down; sprinkle with salt and pepper. Bake until skin is crisp, 8-10 minutes. Turn potatoes over; bake until golden brown, 10-12 minutes longer. Remove from oven. Reduce oven setting to 350°., In a large skillet, heat remaining oil over medium-high heat. Add onion and oregano; cook and stir until onion is tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in spinach and lemon juice; heat through. Remove from heat; stir in cheese. Spoon into potato cups. Bake until heated through, 8-10 minutes.

Nutrition Facts : Calories 212 calories, Fat 11g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 531mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges