Potatoes Stuffed with Feta and Frilly Greens

• 4 medium russet or Idaho potatoes, scrubbed and patted dry
• 5 oz. oil-and-herb-packed feta cubes, drained, oil reserved, divided
• 8 cups dandelion greens or frisee lettuce, cut into 3-inch pieces
• 2 cloves garlic, minced (2 tsp.)
• 1 cup diced fresh tomatoes

1. Preheat oven to 350F.
2. Rub potatoes with about 2 tsp.
3. reserved feta oil.
4. Prick each potato a few times with knife or fork, and arrange on baking sheet.
5. Bake 11/2 to 2 hours, or until very tender when touched and skin begins to brown.
6. Heat 11/2 Tbs.
7. feta oil in large skillet over medium heat.
8. Add greens, and saute 5 to 7 minutes, or until wilted and tender.
9. Stir in garlic, and saute 30 seconds more.
10. Split potatoes down center, and fluff flesh with fork.
11. Drizzle with more feta oil, if desired, and mash 1 cube feta into each potato.
12. Stuff each potato with 1/2 cup greens mixture, 3 or 4 more feta cubes, and 1/4 cup diced tomatoes.

russet, feta cubes, dandelion, garlic, tomatoes

Taken from www.vegetariantimes.com/recipe/potatoes-stuffed-with-feta-and-frilly-greens/ (may not work)