Instructions
1-1/2 tablespoons chopped fresh dill or 1 teaspoon dried oregano 4-5 tablespoons milk salt and freshly ground black pepper to taste When the potatoes are cooked and cool enough to handle, slice them in half lengthwise and scoop the flesh into a bowl.
Add the butter and mash into the potatoes.
Heat the olive oil in a sauté pan over medium heat.
Add the garlic and spinach and cook for until the spinach has wilted.
Press the spinach to discard as much liquid as possible.
Chop the spinach and add to the potatoes.
Add the feta cheese and dill and mix ingredients gently to distribute them evenly.
Mix in enough of the milk to achieve a moist and tender consistency.
Season to taste with salt and pepper.
Spoon the mixture back in equal amounts inside the potato skins.
When ready to bake, preheat the oven to 375 degrees.
Place the filled potato skins on a cookie sheet and bake for or until hot, with the skins crispy.
Makes 4-8 servings