Spinach-and-Feta Potatoes Susan H. Gordon   From Every Day with Rachael Ray June-July 2008 SERVES 4 Prep Time: 15 min Cook Time: 50 min 4 baking potatoes (about 3 pounds) 1 1/2 tablespoons extra-virgin olive oil 1/2 pound mushrooms, sliced 2 bunches spinach, coarsely chopped (about 8 cups) 1 tablespoon white wine vinegar 8 ounces feta cheese, crumbled 3 tablespoons pine nuts 1 tablespoon chopped fresh dill Salt and pepper 2 tablespoons butter 1. Preheat the oven to 400°. Bake the potatoes until cooked through, about 50 minutes. 2. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over mediumhigh heat. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl. 3. Add the remaining 1/2 tablespoon olive oil to the skillet; add the spinach and cook until wilted. Stir in the vinegar and cook for 1 minute. Add the spinach to the mushrooms; add the feta and stir until mostly melted. Stir in the pine nuts and dill; season with salt and pepper. 4. Cut a deep "X" into the top of each potato and squeeze together to open. Add 1/2 tablespoon butter to each potato then generously stuff each with the spinach mixture.

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