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Baked Potatoes with Creamed Spinach and Feta

Baked Potatoes with Creamed Spinach and Feta

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The next time you’re looking for a quick family dinner, try these baked potatoes stuffed with spinach and feta. Serve with meat and greens.

Preparation time


4 medium potatoes
15 ml oil
1 clove garlic, crushed
onion, chopped
500 g baby spinach leaves
1 pinch nutmeg
1 Knorr Classic white sauce
250 ml boiling milk
200 g feta cheese
1 pinch salt and black pepper (to taste)
200 ml cheddar cheese, grated
1 pinch paprika

Preparation method

Boil potatoes in boiling, salted water until cooked though.
Cut in half and scoop out the tender flesh of the potato and set aside, leaving a cavity to stuff.
To make the filling: Heat oil in a frying pan and sauté the garlic and onion.
Add spinach and a pinch of nutmeg and continue to fry until heated through.
Empty sachet contents into a jug.
Fill up to 250 ml mark with boiling milk.
Stir with a fork for a minute until thick and smooth.
Add sauce to the spinach mix a little at a time until a nice consistency is reached.
Add potato flesh, crumbled feta cheese, salt and black pepper.
Fill the potatoes and top with grated cheese and a sprinkling of paprika.
Place under the grill for 10 min until the cheese is bubbling and golden brown.
Better For You Tips: For a lower fat, lower salt tasty option replace feta cheese with smooth cottage cheese when making the potato filling

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