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Herbed Wild Rice Stuffed Potatoes

This stuffed potato is full of ingredients that are rich in nutrients and super tasty.
Prep Time5 mins
Cook Time1 hr 20 mins
Total Time1 hr 25 mins
Course: Appetizer, Dinner, Side Dish
Cuisine: Universal
Keyword: Gluten-Free, Vegetarian
Servings: 4 people
Calories: 360kcal
Author: SkinnyMs.


  • 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.


Serving: 1potato with 1/2 cup filling | Calories: 360kcal | Carbohydrates: 65g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 281mg | Fiber: 8g | Sugar: 4g |
SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11