For a healthy vegetarian dinner, these wild rice stuffed potatoes are sure to be a hit. When coated in olive oil, the potatoes turn crisp and delicious, and when filled with a herbed rice and spinach mixture, they become a satisfying meal. The next time you’re looking for delicious stuffed potato recipes, try this one; you are guaranteed to love it!
This recipe is just as satisfying as your typical stuffed baked potato recipes that you’ll find at any local diner. But it lacks the saturated fat, high cholesterol, and whopping calorie count of those dishes. Baked with extra virgin olive oil instead of butter, these potatoes come out crispy without containing the unhealthy fat and calories of butter. And the stuffing is chock full of healthy ingredients. Instead of ratcheting up the fat and calories of these potatoes, these stuffing ingredients enhance the nutritional value of the recipe. Wild rice is a complex carbohydrate, containing fiber for good heart health. Spinach is a superfood that’s loaded with antioxidants, and each of the herbs lends a terrific flavor and nutrients to boot.
Plus, these potatoes are a cinch to prepare. How many times have you baked a potato for dinner simply out of convenience? This recipe is just as simple as your usual baked potato, with the additional step of combining and sauteing your stuffing and loading it on. Enjoy these as a weeknight entree, or serve them up to guests for a fun, gourmet twist on typical stuffed potatoes.
Herbed Wild Rice Stuffed Potatoes
- 4 russet potatoes large
- 2 tablespoons olive oil divided
- 1/2 teaspoon coarse sea salt divided
- 1 shallot minced
- 1 garlic clove minced
- 4 cups baby spinach
- 1 cup wild rice or wild rice blend, cooked according to package directions
- 2 tablespoons parsley fresh, chopped
- 2 tablespoons basil fresh, chopped
- 1 teaspoon chives minced
- 1 tablespoon lemon juice fresh
- 1/4 teaspoon black pepper freshly ground
- Preheat oven to 350 degrees F. Coat the potatoes in 1/2 tablespoon of the oil and rub with half the salt. Lay on a baking sheet and bake for 1/2 hour. Remove from the oven and prick with a fork, and put back in the oven. Continue baking until potatoes are tender, about 45 minutes more.
- While the potatoes are baking, make the filling. Heat the remaining oil in a skillet over medium heat. Add the shallots and garlic and cook until soft. Add the spinach and cook until just wilted. Stir in the cooked rice and turn off the heat. Stir in the herbs, lemon juice, remaining salt and pepper.
- When the potatoes are done, split each down the middle. Stuff each with about a half cup of the rice mixture and serve.
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