Cummulative Rating
N/A Servings
Serves 6 Difficulty
Medium
Ingredients
6 medium russet potatoes, washed and dried 1/2 lb, boneless, skinless chicken breasts 1/2 teaspoon kosher salt 1/4 teaspoon fresh ground pepper 3 Tablespoons olive oil 2 cups fresh spinach, chopped 1/2 small onion, chopped 1/4 cup feta cheese, crumbled 1/2 cup cream 1/4 cup Parmesan cheese
Directions
Preheat oven to 400 degrees. With a fork, poke holes on all sides of potatoes. Place in oven and bake for 1 hour or until very soft. Let cool. Season chicken breasts with salt and pepper. Place heavy skillet over medium-high heat. When hot, add oil. When hot, add chicken and cook, browning on both sides. When chicken is done remove from pan. Add remaining Tablespoon of oil to skillet and when hot add spinach and onions. Cook until spinach is wilted and onions are soft, remove from heat and set aside. Cut potatoes in half lengthwise and pinch sides with fingers to open skin on top. Carefully remove cooked potato, leaving about 1/4" potato attached to skin. Add potato to large mixing bowl along with chicken and spinach mixture. Add feta and cream and season to taste with salt and pepper. Spoon mixture back into potato shells and place on baking sheet. Sprinkle tops of potatoes with Parmesan cheese and bake for 15 minutes or until lightly browned on top and thoroughly heated through. Serve immediately
Tips
This is a great recipe to use with left over chicken.
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