These Spanakopita Loaded Potatoes take all the flavors of Greek spanakopita—spinach, feta, garlic, and herbs—and pack them into crispy, fluffy baked potatoes for the most incredible meal that just tastes like summer. Topped with tzatziki for extra creaminess, this is a simple but flavor-packed vegetarian meal that you’ll absolutely love.

It’s no secret that I’m a big fan of loaded potatoes over here. We’ve got these Greek-inspired loaded sweet potatoes, my indulgent French onion-loaded potato skins, and these super popular baked feta potatoes. 

These spanakopita-loaded potatoes are a fun twist on the classic Greek recipe – they’re easy to adapt, packed with flavor, and can be made in the air fryer. Try these Mexican stuffed sweet potatoes next or these devilled potatoes for the perfect sharer!

Ingredient Notes

Here’s a breakdown of the key ingredients and potential swaps:

• Baking Potatoes: Choose Russet or Maris Piper for the fluffiest texture. You can also use sweet potatoes for a sweeter, slightly different take.
  
• Spinach: Fresh works best, but you can use frozen spinach (thawed and squeezed dry) if needed.
  
• Feta Cheese: Adds saltiness and tang. You could swap for goat cheese or ricotta, but it will be milder.
  
• Cream Cheese: Helps bind the filling and make it creamy. You can also use Greek yogurt or a dairy-free alternative.
  
• Tzatziki: Adds a cool, creamy topping. If you don’t have it, try Greek yogurt with lemon and garlic.

Variations & Substitutions

• Make it vegan: Use vegan feta, dairy-free cream cheese, and plant-based tzatziki.
  
• Try sweet potatoes: They have a slightly different flavor but work just as well.
  
• Add crunch: Top with toasted pine nuts or walnuts for extra texture.

How To Make These Spanakopita Loaded Potatoes

The full recipe is below, but here’s an overview with some key tips:

1. Bake the Potatoes

Bake your potatoes for at least an hour – more if you’ve got particularly large potatoes! You want your potatoes to be crispy on the outside but super soft and fluffy on the inside.

2. Make the Spinach Filling

While your potatoes are baking, sauté your diced red onion and garlic in olive oil, then add the spinach and dried oregano. Cook until wilted and then add to a mixing bowl.

3. Mix Everything Together

In a bowl, combine the spinach mixture, cream cheese, salt, pepper, and olive oil. Scoop out the potato flesh, add it to the bowl, and mix well. Stir in ¾ of the feta.

4. Stuff & Bake

Scoop the filling back into the potato skins, top with the remaining feta, and grill for 5 minutes until golden.

Finish with a dollop of tzatziki and fresh herbs like parsley or dill.

Top Tips \ Chef’s Notes

• Don’t skip the olive oil: It helps the skin crisp up beautifully. Add a sprinkle of salt and pepper to the potatoes before baking for extra flavor.
  
• Want extra protein? Stir in chopped boiled egg or chickpeas.

Storage

Store leftovers in an airtight container for up to 3 days in the fridge/ Reheat in the oven at 180°C (350°F) for 10 minutes for best results. You can freeze the potato skins and filling separately, then assemble and bake when needed.

FAQs

Can I make these ahead of time?
Yes! You can prep the filling and bake the potatoes in advance, then just grill before serving.

Can I use frozen spinach?
Yes, just make sure to squeeze out excess water before adding it to the filling.

What if I don’t have cream cheese?
Greek yogurt or ricotta works as a great alternative.

Can I make this gluten-free?
Yes! Just double-check your tzatziki if using store-bought. These Spanakopita Loaded Potatoes are an easy, flavorful, and comforting meal that brings a Greek-inspired twist to baked potatoes.