These Greek Stuffed Baked Potatoes (Gluten Free) are twice baked and loaded with tasty ingredients. With spinach, artichokes, cream cheese, feta, garlic, and onions they're a delicious side dish or a tasty meatless meal. Also, these twice baked potatoes are perfect for meal prep since the recipe makes 24 loaded potatoes!
One of my favorite food combinations is spinach and artichoke. Add some feta cheese, serve it up in a baked potato and I’m one happy girl.
I give you the latest delicious Taste And See recipe creation… Greek Stuffed Baked Potatoes! And yes they are gluten-free naturally and this recipe makes 24 artichoke spinach-loaded potatoes so it's perfect for meal prepping for the week or even freezing for a later time.
This stuffed baked potato recipe is full of flavor and healthy ingredients like spinach, artichokes, feta cheese, cream cheese, onions, and garlic. They’re hearty enough to be a meal but are also a great accompaniment to grilled steak, fish, or chicken.
So, I know this rarely happens but yes – there is no meat in this recipe.
And if I’m super honest – I don’t miss it at all. Shhhh. Don’t tell Holly. Lol
I’m just being playful.
If you have followed my journey here on Taste And See you know that I am an unashamed carnivore. But I’m such a veggie-lover that I’m totally okay with some tasty veggies like these artichoke spinach baked potatoes being my meal.
For example, my roasted cauliflower with chickpeas is one of my favorite meatless recipes on the. I published it a long time ago on the blog… you have to try it, It’s so satisfying and so delicious.
Let's talk more about these twice baked potatoes. Here are all my secrets...
How to bake a potato?
Baked potatoes are pretty simple, and here is a formula to follow to make them perfect.
- First, start by preheating the oven to 400°F.
- Scrub the potatoes and cut off any dark spots or blemishes.
- Use a fork and pierce the potatoes in several spots on all sides.
- Rub each potato with a light coat of oil and sprinkle with salt.
- And place them on a parchment-lined baking sheet, or directly on the oven grates with a baking sheet underneath to catch any excess liquid that drips out.
How long to bake a potato?
Bake the potatoes for 1 hour or until tender. Let them stand until cool enough to handle.
They are soft and fluffy on the inside and the skin is crispy and delicious enough to eat.
Is potato skin good for you?
Yesss - bonus there are tons of healthy nutrients in the potato skins. The skins are loaded with disease-fighting nutrients and weight-friendly fiber. By incorporating potato skins into your diet, you’ll get even more healthiness from each potato.
I have to say this is a foolproof baked potato method that works every time!
How to Make Twice Baked Potatoes - Greek style:
Follow the steps above on "how to bake a potato"(or check out the instructions in the recipe card at the bottom of the post).
While the potatoes are baking, heat oil in a medium skillet over medium heat. Add the onion and cook until soft, 5-6 minutes. Then, add the garlic and cook for 1 more minute.
Next, stir in the spinach, thyme, artichokes, and chicken stock.
Cut the potatoes in half and scoop the insides into a bowl. Place the skins on a large baking sheet.
Add the potato mixture, pepper, and ½ teaspoon salt to the bowl. Beat with a hand mixer or mash with a potato masher until smooth. Fold in the cream cheese, parmesan cheese, feta cheese, into the mashed potatoes then mix in the artichoke spinach mixture until combined.
Now scoop the spinach/potato mixture back into the baked potato skins. Top with remaining feta cheese, return to the oven and cook until the cheese has browned a bit. About 20-25 minutes.
And there you go... perfectly stuffed baked potato recipe with tasty and good-for-you ingredients.
I can't wait for you to try these Greek Stuffed Baked Potatoes - they are so delcious and gluten-free! Enjoy my friend!
Here are a few more really popular spinach and artichoke recipes from the blog...
- Easy Instant Pot Spinach Artichoke Dip
- Spinach Artichoke Chicken Stuffed Peppers
- Spinach Artichoke Mac and Cheese
- Spinach Feta Chicken Meatballs
- Stuffed Mushrooms with Spinach, Feta, and Walnuts
- Chicken Burgers with Feta Cheese and Spinach
- 12 medium russet potatoes, scrubbed
- 2-3 tablespoons olive oil + 2 teaspoons, divided
- 2 tablespoons salt + ½ teaspoon, divided
- 1 medium yellow onion, chopped
- 6 garlic cloves, minced
- 8 ounces cream cheese, softened at room temperature
- ¼ cup grated Parmesan cheese
- 1 teaspoon black pepper
- 7-ounce block of feta cheese, crumbled and divided
- 30 ounces frozen chopped spinach, thawed and liquid squeezed out
- 16 ounces jarred artichoke hearts, drained and chopped
1. Preheat the oven to 400°F. Use a fork and pierce potatoes in several spots on all sides. Rub each potato with a light coat of oil and sprinkle with salt. Place on a parchment-lined baking sheet and bake for 1 hour or until tender. Let them stand until cool enough to handle.
2. Meanwhile, heat 2 teaspoons of oil in a medium skillet over medium heat. Add the onion and cook until soft, 5-6 minutes. Add the garlic and cook for 1 more minute.
3. Next, stir in the spinach, thyme, artichokes, and chicken stock. And remove it from the heat.
4. Cut the potatoes in half and scoop the insides into a bowl. Place the skins on a large baking sheet.
5. Add the potato mixture, pepper, and ½ teaspoon salt to the bowl. Beat with a hand mixer or mash with a potato masher until smooth.
6. Fold the cream cheese, parmesan cheese, 3 ounces of feta cheese, and the mashed potatoes together then mix it in with the artichoke spinach mixture until combined.
7. Now scoop the spinach and potato mixture back into the baked potato skins. Top with remaining feta cheese, return to the oven and cook until the cheese has browned a bit, about 20-25 minutes. Serve warm.