Photo: Alison Miksch; Prop Styling: Mindi Shapiro Levine; Food Styling: Margaret Monroe Dickey
Have you ever been confused at the grocery store by the numerous varieties of potatoes? Which potato is best for our particular use? Starchy potatoes, such as russets and many sweet potatoes, are very absorbent and are great for baking and frying. Pretty red-skinned and fingerling potatoes, which are a bit waxier, are ideal for soups and salads. They hold their shape well during cooking. Yukon God, blue and purple potatoes, are all-purpose potatoes. They are good for roasting, mashing, and baking. This recipe uses the microwave to bake the potato—a very quick method that will allow you to prepare baked potatoes for a weeknight dinner. But if you want to bake a potato in the oven, simply pierce the potato with a fork and rub it down with oil. Set the potato on a wire rack set over a baking sheet, which keeps the potato elevated and allows air to circulate all around for even cooking.
1 (8-oz.) russet potato
3 1/4 teaspoons olive oil, divided
2 small garlic cloves
2 cups firmly packed baby spinach
1 1/2 tablespoons warm whole milk
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons feta cheese
1 teaspoon chopped fresh dill
1/4 teaspoon lemon zest
How to Make It
Scrub 1 (8-oz.) russet potato; pierce potato all over with a fork. Place in a medium-size microwavable bowl, and rub potato with 1/4 tsp. olive oil. Microwave on HIGH until mostly tender, about 5 minutes. Flip potato, and microwave on HIGH until fully tender, about 2 to 3 more minutes. Let stand 5 minutes.
Preheat broiler with oven rack 6 inches from heat. Thinly slice 2 small garlic cloves, and chop 2 cups firmly packed baby spinach. Cook garlic in 1/2 tsp. olive oil in a skillet over medium, stirring often, until softened and lightly golden, about 2 to 3 minutes. Add spinach, and cook, stirring occasionally, until wilted, about 1 minute. Remove spinach mixture from heat, and set aside.
Cut potato in half, and scoop out pulp into a bowl, leaving 1/4-inch-thick shells. Mash pulp with 1 1/2 Tbsp. warm whole milk, 2 1/2 tsp. olive oil, 1/4 tsp. kosher salt, and 1/8 tsp. black pepper until mostly smooth. Fold in spinach mixture. Spoon into shells, and place on a baking sheet. Top evenly with 2 Tbsp. feta cheese. Broil until lightly browned and warmed through, 2 to 3 minutes. Sprinkle evenly with 1 tsp. chopped fresh dill and 1/4 tsp. lemon zest.