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Baked Potatoes Florentine

  • Prep Time: 40
  • Cook Time: 25 minutes
  • Servings: 4
  • Course: Side Dish

These simple stuffed potatoes are jazzed up Florentine-style with spinach and feta cheese.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your sheet pan with Reynolds Wrap® Aluminum Foil for easy clean up!


  • 4 baking potatoes, about 8 ounces each
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 9 ounces baby spinach, coarsely chopped
  • ½ teaspoon salt, divided
  • ⅛ teaspoon ground pepper
  • 1 large egg, separated
  • 4 ounces crumbled feta cheese, divided
  • Reynolds Wrap® Aluminum Foil


Step 1

Preheat oven to 400°F. Pierce potatoes with a fork and place on paper towels in microwave. Microwave on High for 16 minutes, turning over halfway through.

Step 2

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and cook 5 minutes. Stir in half the spinach and cook down slightly. Add the remaining spinach and cook until all is wilted, about 3 minutes. Season with 1/4 teaspoon salt and pepper.

Step 3

Remove the pan from heat; transfer the spinach mixture to a large bowl and cool slightly.

Step 4

Line a small baking sheet with Reynolds Wrap® Aluminum Foil; place the potatoes on the foil. Carefully cut open the potatoes; sprinkle with the remaining 1/4 teaspoon salt.

Step 5

Beat the egg white to stiff peaks. Once the spinach mixture has cooled slightly, stir in egg yolk and all but 2 tablespoons feta. Fold the egg white into the spinach mixture.

Step 6

Divide the mixture evenly among the potatoes (about 1/2 cup in each). Sprinkle all with the remaining feta.

Step 7

Bake for 10 minutes. Increase heat to broil; broil for 2 minutes.

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